18 May 2011

Malted Milk Ice Cream

I know that I have a penchant for hyperbole, and that sometimes that might make it seem like I just loooooove everything, and sometime you  might think to yourself, "That Mandy--she's an idiot. How could everything be sooooo good?"  And you'd do my monotone and uninterested voice in your head and then roll your eyes or something.  Well, don't do that.  Or do.  I don't care.

But you just need to trust me here.  There's a tier of desserts--in this case, ice creams--that are at the very highest level of deliciousness.  There are a handful of ice creams and sorbets that I've made that I feel deserve this ranking: Thomas Jefferson's Vanilla Ice Cream, Banana Puddin' Ice Cream, Raspberry Sorbet, Pumpkin Cheesecake Ice Cream, Blueberry Cheesecake Ice Cream, David Lebovitz's Chocolate Ice Cream, and last--but far from least--Homemade Samoa Ice Cream.  There are others that are also good, but not deserving of wild, exhaustive praise.

But this one, David Lebovitz's Malted Milk Ice Cream, is just heavenly.  The flavor, the texture, everything.  It's perfect.  Lebovitz has said that this is his favorite ice cream recipe from The Perfect Scoop, and I think I  might agree.

If you like Whoppers, you will go bananas for this.  If you don't like Whoppers, you will still go bananas for this ice cream.

Oh, and if you're reading this post and you're all, "Oh man, that sounds good, but I don't have an ice cream maker," then you need to go click here and purchase yourself one.  It's a need, not a want.  A NEED, I TELL YOU!

So, make this.  Make it and share it.  You'll be happier and more beautiful and everyone will want to be your friend.  People will fall in love with you and fight over who gets to take you places and buy you things, all because of the ice cream.

And I'm not the only Malted Milk Ice Cream enthusiast out there.  Amateur Gourmet wrote a song about it.


Here's the recipe.  You need to make this ice cream.

David Lebovitz's Malted Milk Ice Cream
Recipe by David Lebovitz

Note: In The Perfect Scoop, Lebovitz explains that you should use malted milk powder in this recipe, and Ovaltine is not an appropriate substitute.  I used the Carnation brand, which he recommended.

1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped

Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.

*****Oh, and also, you should go check out my reviews page to read about my upcoming HomeGoods Hotlanta adventure and about how you will be able to enter to win a $100 HomeGoods gift card by just entering a little ol' comment!*****


  1. It's hot in here (Florida), so I think I'm going to make this ice cream. Just one question the Waffle Cone Maker that you have, is that a need or a want?

  2. Ha! Although the ice cream maker itself is a need, the waffle cone maker is more of a want.

    Let me know how the ice cream turns out if you make it!



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