Mind you, this is not chocolate malted milk, which I do not like.
When I was a kid (and, if I am honest, to this very day), I would nibble all the chocolate off the outside of the Whopper so that I could get to the crunchy, malted goodness in the middle and let it melt on my tongue, unadulterated by chocolate which is much too sweet, and much too overwhelming for the subtle flavor of malt.
Why bring this up now?
Well, it's summer. And our new neighbors on our fabulous new block are having a block party next week. The organizers gave everyone on the block a little map showing all the houses and the names of the people who live there. You can imagine that my sweetie and I find this very useful. We are really looking forward to it, and of course, since it's a block party, everyone is supposed to bring something. I've decided to bring ice cream.
I love making ice cream, but I must confess I only make it for occasions where there will be people to help eat it, because I actually get bored with a flavor before I finish a whole batch. I love ice cream, but not that much.
So, for the block party, I decided to make two batches of ice cream. One will be my favorite old standby, orange ice cream, the recipe for which comes out of my 1975 Joy of Cooking. This is the ice cream which caused me to buy an ice cream maker, because a friend of mine made some, and after one bite I felt I must always be able to have it whenever I want it. It tastes like a creamsicle, only much, much better.
I was going to make chocolate for my second flavor, because I have a very good recipe for a dark chocolate ice cream that's very easy and very good, but it's very dark, and therefore a very adult sort of chocolate. There are a lot of kids on the block, and I wanted a more kid-friendly flavor. But wasn't going to make ordinary chocolate ice cream because, you know, you can buy that stuff in the store :-).
After toying with a few things, I finally hit upon the idea of malted milk ice cream. Not chocolate malted milk! Malted milk ice cream with Whoppers mixed in. Trouble is, since no one on earth besides me seems to like malted milk without chocolate, I did not have a recipe for it. So, I made it up.
OK, OK, so really all I did was take a vanilla ice cream recipe and add about 1/2 cup of malted milk powder to it (as well as almost double the amount of vanilla extract), but hey, I created a whole new ice cream! And when it came out of the ice cream maker today, I was licking the beaters like some demented kid. I actually think I could eat the whole batch and not get tired of it. I love malted milk. When's that block party???
Malted Milk Ice Cream
2/3 cup sugar
2 large eggs
2 Tbsp flour
1/4 tsp salt
1 2/3 cup milk
1/2 cup malted milk powder
1 cup heavy cream
1 Tbsp vanilla extract
1 cup chocolate-covered malted milk balls (Whoppers)
Beat sugar and eggs until thick and light yellow. Beat in flour and salt.
Put milk in a medium sauce pan over low heat. Whisk in malted milk powder. Bring to a simmer.
Slowly beat hot milk into egg mixture. Pour the entire mixture back into the pan and set over low heat, stirring constantly until it thickens slightly. Do not boil! Strain the mixture into a large bowl. Cool slightly, then stir in cream and vanilla. Cover and refrigerate overnight.
Stir the chilled custard, then freeze in your ice cream machine. When almost frozen, pour in the malted milk balls and let the machine stir then in. When the ice cream is done, it will still be soft.
Pack into a container, cover and put in the freezer to harden. Lick the beaters until your tongue hurts.