Malted Milk Ice Cream

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup half-and-half
• ¾ cup granulated sugar
• Pinch of salt
• 2 cups heavy cream
• ¼ teaspoon vanilla extract
• 2/3 cup malt powder
• 6 egg yolks
• 2 cups malted milk balls (Whoppers), coarsely chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the 6 egg yolks with the sugar and a pinch of salt in a bowl until pale and thick.

2. Heat the half-and-half and 1 cup of the heavy cream in a saucepan over medium heat until steaming, but do not boil.

3. Slowly whisk the hot cream mixture into the yolks, then return everything to the saucepan.

4. Cook over medium-low heat, stirring constantly with a spatula, for about 8 minutes until the custard coats the back of a spoon and reaches 160°F (71°C) on an instant-read thermometer. Do not let it boil.

5. Remove from heat, whisk in the malt powder until dissolved, then strain into a clean bowl. Stir in the remaining 1 cup of heavy cream and the vanilla extract.

6. Cover and chill the base until cold, at least 4 hours or overnight.

7. Churn the cold base in an ice cream maker according to the manufacturer's directions, about 20 to 25 minutes, until thick and soft-set.

8. Add the chopped malted milk balls during the last minute of churning, or fold them in by hand, then transfer to a covered container and freeze at least 4 hours until firm.