Sometimes you just need something completely decadent. This ice cream fulfills that need. And let me tell you, malted chocolate ice cream is one of the most delicious substances on the planet. I brought it to a 4th of July family gathering last summer, and it was a hit. But I don’t need to sell this to you. I mean, really, how can you go wrong with chocolate and malted milk?
About the technique
It couldn’t be easier. You do have to heat the milk and cream to be sure the cocoa and malt powder dissolve well, but that’s the end of the cooking. You don’t have to stand over it and stir for 10 minutes, as for a custard base. In fact, this quick and easy version actually tastes better than malted chocolate custard style ice cream. I tried the the custard method, but the custard flavor overpowers the malt flavor.
As usual, you get better results if you churn it in an ice cream maker. It freezes more quickly in an ice cream maker, reducing crystal formation and gritty mouth feel. I swear by my Cuisinart, which has worked well for at least 15 years, but other brands get good reviews, too.
About the ingredients
Unsweetened cocoa powder
Natural, rather than Dutch process, cocoa works better with this recipe. Dutch process cocoa’s strong flavor overwhelms the malt flavor. I use Omanhene natural cocoa, because it really goes beyond Fair Trade, and it’s delicious. But there are many other brands, so take your pick.
Malted milk powder
Malted milk powder is made from malted barley, wheat flower, and milk. Be sure not to use sweetened mixes like Ovaltine, or diastatic malt powder which is used in bread making. What you need for this recipe, is pure (non-diastatic) malt powder.
That makes this a great recipe for winter, when hens lay fewer eggs. Seriously, this matters even if you buy your eggs from the grocery store. High consumption of eggs in winter creates demand for over-bred chickens. Extremely high egg production predisposes hens to osteoporosis. Eating with the seasons is more humane.
This improves the texture, keeping the ice cream a bit softer and smoother after freezer storage, but it’s not necessary. Sometimes I use it, and sometimes I don’t.
Malted Chocolate Ice Cream
Makes about 1 quart
- 1/4 cup natural, unsweetened cocoa powder
- 2/3 cup malted milk powder
- 1/2 cup sugar
- 2 cups heavy cream
- 1 cup whole or low-fat milk
- (optional) 1 tbsp tapioca syrup (can substitute with corn syrup, but NOT high fructose corn syrup)
- 1 cup coarsely chopped milk chocolate malted balls
- Whisk cocoa, malt powder, and sugar together in a small bowl, and set aside.
- Heat cream, milk, and tapioca syrup (if using) together in a 4 quart saucepan over medium-high heat, stirring frequently, until it just begins to simmer. Remove from heat.
- Add dry ingredients to hot cream/milk mixture, and whisk until dissolved.
- Pre-cool the hot mixture in an ice water bath for about 1/2 hour, then refrigerate until completely cooled, at least 3 hours. Stir it occasionally while it’s cooling in the fridge.
- Churn in ice cream maker according to manufacturer’s directions.
- Fold in chopped malted milk balls as you transfer ice cream to a 1 quart container.
- Store in freezer.