Ingredients

1 1/2 cups (340g) milk

1 1/2 cups (340g) heavy cream

3/4 cup (106g) malted milk powder

3 large egg yolks

1/2 cup (99g) granulated sugar

1/4 cup (53g) light brown sugar

1/4 teaspoon xanthan gum

1 tablespoon (14g) King Arthur Pure Vanilla Extract

1/2 cup (99g) granulated sugar (for swirl)

1/4 cup (21g) Dutch-process cocoa

2 tablespoons (39g) light corn syrup

1/2 cup (71g) malted milk powder (for swirl)

1/4 cup (57g) half-and-half

2 tablespoons (28g) unsalted butter

1/2 teaspoon King Arthur Pure Vanilla Extract (for swirl)

Instructions

Step 1: Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions.

Step 2: In a 2-quart saucepan over medium heat, combine the milk, heavy cream, and 3/4 cup malted milk powder. Heat until the mixture comes to a simmer.

Step 3: Meanwhile, whisk together the egg yolks, 1/2 cup granulated sugar, light brown sugar, and xanthan gum in a large heatproof bowl. Slowly pour the hot milk mixture into the yolk mixture, whisking constantly.

Step 4: Place a fine strainer over the saucepan and strain the combined mixture back into the pan. Reduce heat to low and cook gently until the base thickens slightly and steam starts rising. Remove from heat, stir in 1 tablespoon vanilla extract, and chill, stirring occasionally to prevent a skin.

Step 5: To prepare the chocolate malt swirl, combine 1/2 cup granulated sugar, Dutch-process cocoa, corn syrup, 1/2 cup malted milk powder, and half-and-half in a small saucepan over medium heat. Bring to a full boil, then reduce heat and simmer gently for 3 minutes, stirring occasionally.

Step 6: Remove the swirl mixture from heat, stir in butter and 1/2 teaspoon vanilla extract until smooth. Let it cool to room temperature.

Step 7: Pour the chilled ice cream base into the prepared ice cream maker and freeze according to your machine’s instructions. When the ice cream begins to set, slowly add about 3/4 cup of the room-temperature chocolate malt swirl during the last few turns to create a marbled effect. Reserve the remaining swirl for serving.

Step 8: Transfer the finished ice cream to an airtight container and freeze for at least 2 hours before serving to let it firm up.

Step 9: Keep leftover ice cream well covered in the freezer, where it will stay fresh for up to 3 months.

Tips & Variations

For extra malt flavor, try using a combination of malted milk powder and malted barley powder.

Substitute vanilla extract with a splash of bourbon for a subtle twist.

If you don’t have xanthan gum, you can omit it but the ice cream may be slightly less creamy.

Use Dutch-process cocoa for a richer, smoother chocolate swirl compared to natural cocoa powder.

Storage

Store the ice cream in an airtight container in the freezer for up to 3 months. For best texture, allow it to soften in the refrigerator for 10 to 15 minutes before scooping. The reserved chocolate malt swirl can be kept covered in the refrigerator for up to 3 months and used atop sundaes or milkshakes.

FAQs

Can I make this ice cream without an ice cream maker?

While an ice cream maker provides the best texture, you can freeze the base in a shallow container and stir vigorously every 30 minutes to break up ice crystals. This method won’t produce as smooth a result but still yields tasty ice cream.

What does xanthan gum do in the recipe?

Xanthan gum helps improve the texture and stability of the ice cream by preventing ice crystals and keeping it creamy. It’s especially useful to achieve a smooth finish in homemade ice cream.