If you're a fan of malted milk, you'll love this rich ovaltine ice cream. It's flavored with the addictive powdered milk mix-in, and a handful of crushed malted milk balls give added crunch and flavor. Ovaltine ice cream would be a great a la mode topping to a brownie or a piece of old-fashioned chocolate cake. If you're a novice to making ice cream, you might want to look over my step by step photo tutorial on how to make ice cream. (Larger image.)
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Ingredients:
- 2 eggs
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup Ovaltine powder
- 1 cup heavy cream
- 2 teaspoons vanilla
- 1 cup malted milk balls, such as Whoppers
Preparation:
- In a medium mixing bowl, whisk together eggs, sugar and salt. Set aside.
- In a saucier or a saucepan, combine milk and Ovaltine powder and bring to a simmer, stirring occasionally.
- When milk mixture just begins to simmer, remove from the heat and begin adding it slowly and gradually to the egg mixture, about 1/2 cup at a time, whisking each addition in completely before adding more. Don't add too much hot milk at a time or the eggs will scramble. When you've added nearly all the milk, pour the mixture back into the saucepan and return it to medium-low heat, stirring constantly. Continue to heat the mixture, stirring, until it thickens enough to lightly coat the back of a metal spoon, about 5 minutes.
- Pour the mixture through a strainer into a clean mixing bowl and let it cool for a few minutes, then add the heavy cream and vanilla. Cool the custard completely and then cover and chill it in the refrigerator for several hours or overnight.
- Freeze the custard in your ice cream maker according to the manufacturer's instructions. While the ice cream machine is running, put malted milk balls into a plastic zip-top bag and lightly crush them with a heavy pan or a mallet. When ice cream is nearly to the desired consistency, add the malted milk balls so that they get stirred into the ice cream mixture. As with many homemade ice creams, this one is best served immediately. If you do freeze it to eat later, let it sit on the counter for at least 20 minutes before serving to allow it to soften.
This recipe for Ovaltine Ice Cream makes about 1 quart, or about 8 half-cup servings.
