Food & Cooking Recipes Dessert & Treats Recipes Malted Milk Chocolate Ice Cream 2.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 pint This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis. Ingredients 1 cup heavy cream 3 cups whole milk 2 tablespoons nonfat dry milk ¾ 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 Directions Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat. 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. 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. Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve. Rate it Print