Stacey M Doyle
Heavy Whipping Cream
Malted Milk Powder
Semi-sweet Chocolate Chips
Malted Milk Balls
Combine the Milk and Cream together in a saucepan over medium high heat and bring to a gentle boil. Turn down heat to low.
Whisk the Egg Yolks until foamy, then add in the Malted Milk Powder, Vanilla and Salt and mix well.
Take about ¼ cup of the Milk mixture and slowly add to the Yolks mixture whisking continuously, this is to warm up the yolks.
Add the Egg Yolks mixture slowly back into the warm milk, while whisking together. Continue to whisk and cook over low heat for about 4 - 5 minutes.
Remove from heat, add in the Chocolate Chips and mix until melted and well combined.
Allow mixture to cool completely then chill mixture for at least 2 - 4 hours.
Once chilled, pour into your ice cream maker and freeze according to directions.
When the ice cream is ready, fold in about ¾ cup of the crushed Malted Milk Balls, reserving some to top it off.
Transfer Ice Cream to a freezer safe container and continue to freeze in the freezer for several hours to firm it up further.
If you want to cool down the ice cream base down quicker, simply set the saucepan over a bowl fill with ice for about 20 minutes and continue to make ice cream as directed in step 7.