Malted Milk Chocolate Ice Cream

1 pint

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


  • 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


  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.

Related Articles