Malted Milk Ice Cream
You won’t believe how good this malted milk ice cream is. I know it sounds like clickbait, but seriously, this is my favorite homemade ice cream. None of the other ice creams in my repertoire can top this. It’s simply the best.
David Lebovitz
This recipe comes from David Lebovitz, one of my favorite food writers. His book, “The Perfect Scoop,” has always been an inspiration to me, and it’s where I found this recipe. I can’t recall when I first made it or why, but it completely rocked my world. I had never experienced the taste of malt before, and this ice cream introduced me to a new flavor.
What is malted milk?
Malted milk combines malt powder and milk powder to create a powdered mixture that can reconstitute with liquid, usually milk, into a malted milk beverage.
What is malt?
Malt is made from malted barley, which involves soaking barley in water, allowing germination, and then drying it with hot air. This process activates enzymes in the barley and converts starches into sugars. Finely grinding the malted barley produces malt powder.
Malt powder offers a distinct flavor profile—toasty, nutty, and slightly sweet. It finds common use in various food and beverage applications, including malted milkshakes, malted hot drinks, baked goods, and confections.
In America, malted milk flavor became popular in the early 20th century, especially with the introduction of malted milkshakes. These shakes gained popularity as a refreshing and indulgent treat, often enjoyed at soda fountains and diners. Then, over time, malted milk flavor became associated with nostalgic American flavors.
The malted milk powder contributes to the incredible texture of this ice cream. With added starch, sugar, and protein from the malted milk, it becomes exceptionally creamy and smooth. I love serving it alongside a blueberry galette or apple pie.
Malted Milk Ice Cream
Ingredients
- 240 g half and half
- 150 g sugar
- 460 g heavy cream
- Splash of vanilla extract
- 75 g malted milk powder
- 6 egg yolks
Instructions
- In a bowl, mix together the cream, milk, malt powder, and a splash of vanilla extract. Whisk to remove any lumps, but don’t worry too much since it will be strained later. Set to the side.
- Pour the half and half into a pot and place it on the stove over medium-high heat.
- While the mixture is warming up, stir together the egg yolks and sugar in a separate bowl.
- Once half and half is very warm, but not boiling, gradually pour it into the egg and sugar mixture while tempering it. Stir well to combine.
- Pour the combined mixture back into the pot and return it to the stove over medium-high heat.
- Stir the mixture continuously and heat it until it reaches a temperature of 82°C (180°F).
- As soon as it reaches 82°C (180°F), remove it from the stove and pour it into the malted milk powder+heavy cream mixture. Stir well to incorporate everything.
- Strain the mixture through a fine mesh strainer to remove any lumps or solids.
- Refrigerate the mixture until it is completely cool, preferably overnight.
- Once the mixture is cool, pour it into your ice cream machine and follow the manufacturer’s instructions for churning.
- Once the ice cream has reached a thick and creamy consistency, scoop it out of the machine and into a container and place in the freezer. It is now ready to be enjoyed at any time!