Prep 8 hrs
Cook 0 mins
Smooth, fudgy, and creamy. My sister LOVES ice cream and wanted an ice cream maker desperately since she was a teenager. When she got married, she finally got the maker of her dreams, and has been cranking out this recipe non-stop ever since:)
- 5 eggs, beaten
- 1 cup sugar
- 1⁄2 cup chocolate instant malted milk powder
- 2 cups milk
- 1 tablespoon vanilla extract
- 4 cups heavy cream
- 1 cup malted milk balls, coarsely chopped
- In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
- Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
- Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
- Stir in the vanilla; press plastic wrap onto the surface of the custard.
- Refrigerate for at least 4 hours or overnight.
- Stir in the heavy cream and malted milk balls.
- Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
- Keep remaining custard chilled until ready to be churned.
- Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.
Absolutley loved this ice cream. The ice cream itself reminded me of a wendy's frosty. I was so suprised to hear that my husband loved it, because he is a very picky eater. The only thing I will do different next time is to leave the malted balls whole. Thanks for a great recipe!
Everyone loved this! It really did taste like Whopper. Next time we will add more whoppers to the ice cream and putting some on top is the best! Will make this again, thanks for posting.