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Chocolate Malt Ice Cream

Source of Recipe


Adapted from "The Ultimate Ice Cream Book"






List of Ingredients



• 3 ounces unsweetened baking chocolate, chopped
  
• 1 cup sugar
  
• 4 to 6 Tbsp malted milk powder
  
• 2 cups half-and-half
  
• 2 large eggs, lightly beaten
  
• 1 cup whipping cream
  
• 2 tsp vanilla
  






Instructions



1. Combine chopped chocolate, sugar, malted milk powder and half-and-half in heavy, medium saucepan. Place over low heat and cook, stirring, until chocolate is completely melted and sugar is dissolved. Bring mixture to a simmer and cook 1 minute, stirring constantly. Slowly beat hot chocolate mixture into eggs in bowl. Return mixture to pan. Cook over low heat, stirring constantly with whisk or wooden spoon, until custard thickens slightly. Be careful not to let mixture boil or eggs will scramble.
   
   
2. Remove from heat. Pour through strainer into large, clean bowl. At this point, the custard should be homogeneous. If you see specks of chocolate, allow custard to cool slightly, then pour custard into blender and blend 30 seconds. Pour back into bowl. Stir in cream and vanilla. Cover and refrigerate until cold or overnight.
   
   
3. Stir chilled custard, then process in 1 or 2 batches in ice cream machine according to manufacturer's directions. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.
   
   Makes about 1 quart,
   or 8 servings.