Sunday, January 8, 2012

From the Malt Shop

I am not sure what it was growing up, but I always preferred malts to shakes when going to the ice cream shop, or even Johnny Rockets. Based on reactions from friends after I would order a malt, I soon realized that most folks don't care for them, or didn't know what they were. Perhaps it's the slightly sour flavor or the fact that they aren't readily available at some places and people just haven't been exposed to it. This might also be the reason why it took me a long time to even find malted milk powder. I tried all of the grocery stores around me, even Whole Foods didn't carry it!

Finally, while home for Christmas, I talked to a cousin who works at an ice cream shop in town and got a chocolate malt, as well as a nice to go cup of malt powder. Rather than bring it back on the plane with me in a plastic baggie and getting some 'friendly' treatment from the TSA, I shipped it back along with a variety of gifts I had received for Christmas.

When making this recipe, you'll end up making a chocolate ganache to mix into the normal cream base. I had never made ganache before but it is surprisingly easy and awfully tempting to eat right out of the double boiler (I had to stop after a few spoonfuls or else it would have been vanilla malt). Going forward, this might just be my preferred method for making chocolate ice cream. Compared to other recipes, the process of melting the chocolate, mixing it into cream, etc. seems fairly similar but the result of this one was just stupendous!

Nutritional Info
Serving Size 1/2 cup
Servings 10
Calories 400
Fat 16g
  Sat Fat 18g
Carbs 32g
Sugar 4.2g
Protien 24g
*Nutritional Info from:
  • 2 cups heavy cream
  • 1 cup half n' half
  • 5 egg yolks
  • 3/4 cup sugar
  • 5oz semi-sweet chocolate
  • 3/4 cup cocoa powder
  • 2/3 cup malted milk powder
  • Pinch of salt
Modified from, The Perfect Scoop
  • Double boiler
  • Measuring Cups 
  • Measuring Spoons 
  • Medium sauce pan (2-3 qt)
  • 2 Mixing Bowls
  • Sieve/ mesh strainer 
  • Whisk

This recipe has a lot of concurrent steps so make sure to read through once or twice before you get going.

Some of the basic ingredients, cream, malt powder, chocolate
Start by chopping the bittersweet chocolate into pieces and leave to the side. Take the five eggs, separating the yolks from the whites, putting the yolks into a medium sized bowl. The whites can either be thrown away or frozen for later use. In another medium sized bowl mix whisk together the malted milk powder and one cup of cream.

Here you will have two pans going on the stove, the first is to make the chocolate ganache, another for sweet cream base.

Pour 1 cup of cream and the cocoa powder into a medium sauce pan. Bring up to a slight boil. Once up to temperature, turn off the stove and mix in the bittersweet pieces. Whisk or stir until chocolate has thoroughly blended in and pour through sieve into the cream and malt mixture.

At the same time, heat the remaining half n' half, sugar, and salt over a double boiler, stirring constantly. Once the mixture begins to steam/ simmer, slowly pour into the egg yolks, whisking as you pour.

Now you have two bowls, one with malted chocolate ganache and another with sweet cream base.

Pour the bowl of chocolate ganache through a sieve (you can use the same one as earlier) into the sweet cream base. Cover and place in the refrigerator to chill. Once chilled (about 2 hours), pour into ice cream machine and freeze according to manufacturers instructions. Mine took about 20 minutes.


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  2. This had nothing to do with Magic cards, so naturally I am upset.