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Malted Milk Ice Cream Recipe

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★★★★★

4.8 from 94 reviews

This creamy Malted Milk Ice Cream combines the nostalgic flavor of malted milk powder with a rich vanilla base and a decadent cocoa swirl. Made from scratch with milk, heavy cream, egg yolks, and a luscious malted cocoa sauce, this homemade treat is churned to perfection in an ice cream maker and frozen for a smooth, dreamy texture. Ideal for malt lovers looking for a unique, indulgent dessert.

Ingredients

Scale

Ice Cream Base

  • 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

Malted Cocoa Swirl

  • 1/2 cup (99g) granulated sugar
  • 1/4 cup (21g) Dutch-process cocoa powder
  • 2 tablespoons (39g) light corn syrup
  • 1/2 cup (71g) malted milk powder
  • 1/4 cup (57g) half-and-half
  • 2 tablespoons (28g) unsalted butter
  • 1/2 teaspoon King Arthur Pure Vanilla Extract

Instructions

  1. Freeze the ice cream maker bowl: Place the work bowl of your ice cream maker in the freezer as per the manufacturer’s instructions to ensure it’s completely frozen before churning.
  2. Heat the milk mixture: In a 2-quart saucepan over medium heat, combine the milk, heavy cream, and 3/4 cup malted milk powder. Bring this mixture to a simmer, stirring occasionally to dissolve the powder.
  3. Prepare the egg yolk mixture: In a large heatproof bowl, whisk together the egg yolks, granulated sugar, light brown sugar, and xanthan gum until smooth and well combined. Slowly pour the hot milk mixture into the yolks while whisking constantly to temper the eggs.
  4. Cook the custard base: Using a strainer, pour the combined mixture back into the saucepan. Reduce heat to low and cook, stirring continuously, until the custard thickens slightly and steam starts to rise gently. Remove from heat and stir in the vanilla extract. Chill the custard, stirring occasionally to prevent a skin from forming.
  5. Make the malted cocoa swirl: In a small saucepan over medium heat, combine the sugar, Dutch-process cocoa, light corn syrup, malted milk powder, and half-and-half. Bring to a full boil, then reduce heat to medium-low and simmer for 3 minutes, stirring occasionally to avoid burning.
  6. Finish the swirl sauce: Remove the saucepan from heat. Stir in the unsalted butter and vanilla extract until the butter melts completely. Let the mixture cool to room temperature.
  7. Churn the ice cream: Transfer the chilled custard base to the prepared ice cream maker and churn according to the manufacturer’s instructions. When the ice cream begins to set, slowly pour in 3/4 cup of the malted cocoa swirl over the last 3-4 turns to create a ripple effect.
  8. Freeze the finished ice cream: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up fully before serving.
  9. Store leftover swirl and ice cream: Keep the remaining malted cocoa swirl covered in the refrigerator for up to 3 months. Store the finished ice cream in the freezer, well covered, for up to 3 months.

Notes

  • Ensure the ice cream maker bowl is completely frozen before churning to achieve the best texture.
  • Tempering the egg yolks with the hot milk mixture prevents scrambling and ensures a smooth custard.
  • Stir the custard frequently while chilling to avoid a skin forming on top.
  • The malted cocoa swirl adds a rich and creamy ripple that enhances the malt flavor beautifully.
  • For best results, serve the ice cream slightly softened after removing from the freezer for a few minutes.
  • This recipe requires an ice cream maker for proper churning and texture.

Keywords: malted milk ice cream, homemade ice cream, malted cocoa swirl, creamy dessert, vanilla ice cream with malt

Find it online: https://dinewithlily.com/malted-milk-ice-cream-recipe/