2 cups milk 1 cup sugar 1/2 cup chocolate malted milk powder 5 eggs, lightly beaten 4 cups heavy whipping cream 1 cup malted milk balls, coarsely crushed 1 tablespoon vanilla extract
Directions
In a large saucepan, heat milk to 175°; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir the in whipping cream, malted milk balls and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2 quarts.
Nutritional Facts 1 serving (1/2 cup) equals 366 calories, 27 g fat (16 g saturated fat), 154 mg cholesterol, 129 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.
Be thou comforted, little dog, Thou too in Resurrection shall have a little golden tail. ~ Martin Luther