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Malted Milk Chocolate Ice Cream

Helen T. Patterson
Malted Milk Chocolate Ice Cream combines the creamy richness of a classic custard base with the nostalgic flavor of malted milk powder and chocolate.
Perfect for summer or as a sweet treat any time, this ice cream is both indulgent and comforting.
Nutrition Facts (Per Serving)
Calories: 310, Total Fat: 21g, Saturated Fat: 13g, Cholesterol: 130mg, Sodium: 90mg, Total Carbohydrates: 27g, Sugars: 23g, Protein: 5g, Calcium: ~10% DV, Iron: ~6% DV
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 300 kcal

Equipment

  • 1 medium saucepan
  • 1 mixing bowl
  • Whisk
  • Heatproof spatula
  • Fine-mesh sieve
  • Ice cream maker
  • Airtight container for storage
  • Plastic wrap

Ingredients
  

  • 1 cup whole milk
  • 2 cups heavy cream
  • ½ cup malted milk powder
  • 4 large egg yolks
  • ¾ cup granulated sugar
  • 6 ounces chopped dark or milk chocolate
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Instructions
 

Prepare the Custard Base:

  • In a medium saucepan, combine milk, heavy cream, and malted milk powder. Heat over medium, stirring occasionally, until warm but not boiling.

Temper the Eggs:

  • In a mixing bowl, whisk egg yolks and sugar until pale. Gradually add ½ cup of the warm milk mixture while whisking.
    Pour the tempered eggs back into the saucepan.

Cook the Custard:

  • Stir constantly over medium heat until the custard thickens or reaches 170–175°F. Remove from heat.

Add Chocolate and Flavorings:

  • Stir in chopped chocolate until melted, then add vanilla extract and salt.

Strain and Chill:

  • Pour the custard through a sieve into a clean bowl. Cover with plastic wrap pressed directly on the surface. Chill for 4 hours or overnight.

Churn the Ice Cream:

  • Pour the chilled mixture into an ice cream maker. Churn according to manufacturer instructions (about 20–25 minutes).

Freeze and Serve:

  • Transfer to an airtight container. Freeze for 2–4 hours to firm up before serving.

Notes

  • Ingredient Substitutions: You can use milk chocolate for a sweeter flavor or dark chocolate for a deeper, less sweet taste.
  • Storage: Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5–10 minutes before scooping.
  • Customizations: Add mix-ins like crushed malted milk balls, caramel swirls, or fudge ribbons for extra texture and flavor.
  • Alcohol Option: Add 1 tablespoon of bourbon or chocolate liqueur for a softer texture and a grown-up twist.
Keyword Malted Milk Chocolate Ice Cream