But, even so -- when I sent Peef out to find malted milk balls so that we could make this recipe (yes, I'm working diligently on another blog post entitled "Why My Husband Rocks" -- but that will have to wait, I'm talking about ice cream here), I had ABSOLUTELY no idea that a single ice cream recipe would have such a profound impact on me.
Because I'm not normally a "sweets" person. I'm a "salty" sortofa gal. My junk food fantasies consist of things like salt & vinegar potato chips, Flamin' Hot Fritos, and loaves of buttery garlic bread.
I'm also a big veg-head. But, trust me, right now the vegetable kingdom is virtually dead to me. I could care less about kale. Broccoli. Beets. Brussels sprouts.
Michael Ruhlman's stamp of approval. And Amateur Gourmet, Adam Roberts, even wrote a SONG about it.
Malted Milk Ice Cream
Adapted slightly from: The Perfect Scoop (David Lebovitz)
1 cup (250 ml) whole milk
2/3 cup (150 g) sugar
2 cups (500 ml) heavy cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
6 large egg yolks
2 cups (350 g) malted milk balls, coarsely chopped
Warm the whole milk with the sugar in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder. Set a mesh strainer on top.
In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a wooden or heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath (or out in the snow, which is what we did here in Wisconsin in January)
Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
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