Chocolate Malt Ice Cream

• Baking & Spices

  • 1/3 cup Chocolate chips, semisweet
  • 1/2 cup Cocoa, unsweetened
  • 2 1/2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Drinks

  • 1/2 cup Malted milk, powder
  • 1 1/4 cup Malted milk ball

• Dairy

  • 4 cups Half and half

• Beer, Wine & Liquor

  • 1 tbsp Vodka

Found on tutti-dolci.com

Description

Ingredients

• 2 1/2 Tbsp cornstarch
• 4 cups half-and-half, divided
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/2 cup malted milk powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 Tbsp vodka
• 1 cup malted milk balls, chopped and frozen for 10 minutes
• 1/3 cup semisweet chocolate chips
• 2 tsp coconut oil
• 1/4 cup malted milk balls, crushed

Directions

• Whisk together cornstarch and 1/4 cup half-and-half in a small bowl; set aside. Combine remaining half-and-half, sugar, cocoa, malted milk powder, vanilla, salt, and vodka in a heavy saucepan over medium heat, whisking to dissolve cocoa. Whisk in reserved cornstarch mixture and bring to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake and coats the back of a spoon. Remove from heat and cover with plastic wrap, pressing directly on the surface of the mixture. Cool to room temperature, then chill for 6 hours in the refrigerator.
• Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add frozen malt balls in the final minute of freezing. Spoon mixture into a freezer-safe container and place in the freezer until firm.
• For the dipped cones, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Line a rimmed baking sheet with parchment paper. Dip cones into chocolate and sprinkle with crushed malted milk balls; place on baking sheet and freeze until set.

Nutrition