Chocolate Malts:

1. Blend malt, icecream, and milk in a blender or food processor until smooth. Pour into glasses and if desired top with chocolate syrup, whipped cream, and a cherry on top!

Syrup:

1. For syrup, combine all ingredients except vanilla in a small saucepan over medium heat. Stir until sugar is dissolved and it begins to thicken, 3 – 4 minutes. Remove from heat and cool for at least 10 minutes before stirring in vanilla.

Cocolate Ice cream:

1. For the ice cream, beat egg yolks and sugar in a medium bowl until they start to look lighter. In medium saucepan heat milk and cocoa until over medium heat until very warm and cocoa has dissolved. Remove from heat and temper in egg/sugar mixture by adding a little of the warm milk at a time until about half has been added.
2. Pour tempered yolk mixture into saucepan and add cream, and salt. Bring mixture to a simmer over low heat stirring constantly until thickened enough to coat the back of a spoon (it takes 5-10 minutes).
3. When thickened, pour into a sealable container and allow to cool for about 30 minutes then add vanilla and place in fridge to chill for at least 6 hours or overnight before freezing.
4. Pour into an ice cream maker and freeze according to the manufacturer’s directions.