CHOCOLATE MALT ICE CREAM

MAKES ABOUT 1 QUART

THIS recipe calls for four to six tablespoons of malted milk powder.
If you want a milder malt flavor, use less. If you want a stronger taste, use
more. Just keep in mind that the malt flavor lessens as the ice cream sits in
your freezer.

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 heavy cream
2 teaspoons vanilla extract

Combine the chopped chocolate, sugar, malted milk powder, and half-andhalf
in a heavy medium saucepan. Place over low heat and stir until the
chocolate is completely melted and the sugar is dissolved. Bring the mixture
to a simmer and cook for 1 minute, stirring constantly. Slowly beat the hot
half-and-half mixture into the eggs in a bowl. Return the entire mixture
back to the pan and place over low heat. Stir constantly with a whisk or
wooden spoon until the custard thickens slightly. Be careful not to let the
mixture boil or the eggs will scramble. Remove from the heat and pour the
hot chocolate custard through a strainer into a large, clean bowl.

At this point the custard should be homogenous. If you see specks of
chocolate, allow the custard to cool slightly, then pour the custard into a
blender and blend for 30 seconds. Pour back into the bowl. Stir in the cream
and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.

Variations

CHOCOLATE BANANA MALT ICE CREAM Slice 2 small bananas thin.
Toss with 2 tablespoons sugar and 2 tablespoons brandy or banana liqueur.
Let the fruit macerate at least 2 hours. Add this mixture to the custard before
freezing. Proceed with the recipe as directed.

CHOCOLATE FUDGE MALT ICE CREAM Add ½ cup chopped chocolate
fudge (with or without nuts) to the machine when the ice cream is semifrozen.
Allow the machine to mix in the candy. Proceed with the recipe as
directed.

CHOCOLATE MALTED BALL ICE CREAM Add ½ cup chopped malted
milk balls to the machine when the ice cream is semifrozen. Allow the
machine to mix in the candy. Proceed with the recipe as directed.

CHOCOLATE PEANUT BUTTER MALT ICE CREAM Beat ¼ cup smooth
peanut butter into the hot custard before straining. Proceed with the recipe
as directed, adding ½ cup chopped peanut butter cup candies to the machine
when the ice cream is semifrozen. Allow the machine to mix in the candy.

TEXAS CHOCOLATE MALT ICE CREAM Add ½ teaspoon ground cinnamon
to the custard along with the malted milk powder. Proceed with the
recipe as directed, adding ½ cup chopped toasted pecans to
the machine when the ice cream is semifrozen. Allow the machine to mix
in the nuts.