CHOCOLATE MALTED WHOPPERS ICE CREAM
Smooth, fudgy, and creamy. My sister LOVES ice cream and wanted an ice cream maker desperately since she was a teenager. When she got married, she finally got the maker of her dreams, and has been cranking out this recipe non-stop ever since:)
Provided by JamesDeansGirl
Categories Frozen Desserts
Time 8h
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
- Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
- Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
- Stir in the vanilla; press plastic wrap onto the surface of the custard.
- Refrigerate for at least 4 hours or overnight.
- Stir in the heavy cream and malted milk balls.
- Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
- Keep remaining custard chilled until ready to be churned.
- Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.
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