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Chocolate Malt Ice Cream

Recipe Link: from The Ultimate Ice Cream Book

List of Ingredients





Adapted from The Ultimate Ice Cream Book, by Bruce Weinstein,
William Morrow.
3 ounces unsweetened baking chocolate, chopped
1 cup sugar
4 to 6 tablespoons malted milk powder
2 cups half and half
2 large eggs, lightly beaten
1 cup whipping cream
2 teaspoons vanilla



Recipe



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.
Remove from heat. Pour through strainer into large, clean bowl. At
this point, 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.
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.
Per serving (per 1/2 cup): 406 calories; 26.2 g fat (15.6 g
saturated fat; 58 percent calories from fat); 40.6 g carbohydrates;
119 mg cholesterol; 118 mg sodium; 6.5 g protein; 1.7 g fiber.