I love malt, that's why I developed this ice cream. I don't know why malt is not used more in cooking... maybe it doesn't hold up well to heat. The restaurant TGIF's had a chocolate malt cake that was delicious, though it was too rich to enjoy after a meal. This ice cream would be better!

(Source: Me again)
Mixture 1:
1 c light cream (or 1/2 c milk + 1/2 c heavy cream)
2 eggs
1/3 c sugar

Scald the cream, cool slightly. Whisk the eggs and sugar together. Slowly add the hot cream to the egg mixture. Cook over double boiler until done (see below) but do not let it curdle. Cool overnight in refrigerator.

Mixture 2:
1 c light cream
1/3 c malted milk powder

Scald the cream, cool slightly. Add the malted milk and mix thoroughly. Cool overnight.

The next day, combine mixtures 1 and 2, add 1 tsp vanilla. Partially freeze (according to the directions with your ice cream machine), add the chocolate chips, and finish freezing.

Testing stirred custard for doneness: Dip a spoon into the custard to form a coating on the spoon. Run your finger across the spoon. The custard is done when your finger leaves a clean track through it.

Updated: April 5, 1996
Comments or questions? Write to me at suemaster@interport.net.... (NOTE: remove "master" from the address)
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