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Malted Milk Chocolate Ice Cream


This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.

  • Yield: Makes 1 pint

Source: The Martha Stewart Show, February Winter 2008


  • 1 cup heavy cream
  • 3 cups whole milk
  • 2 tablespoons nonfat dry milk
  • 3/4 cup granulated sugar
  • 1 cup malted milk powder
  • 10 large egg yolks
  • 3 ounces Amedei "Toscano Brown" milk chocolate couverture, chopped
  • 1 ounce Amedei "No. 9" 75% dark couverture, chopped
  • 2 tablespoons Tuscan vin santo or rum


  1. Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.

  2. In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.

  3. Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.

  4. Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.

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