When I was younger (see also: when I didn’t have to worry about frivolous things like calories) one of my greatest pleasures in life could be found at the local drugstore. It wasn’t until I just typed that sentence out that I realized how ancient it makes me sound. Sadly, it’s true. I grew up in an era in which the local drugstore had an ice cream counter. My friends and I would walk there from my house and pony up our 65 cents for two scoops on a cake cone. Without fail, I’d order chocolate chip on top of chocolate malted crunch. In the years that have since passed, I moved out of California and have not been able to find Thrifty brand ice cream anywhere. And while chocolate chip is an easy enough ice cream flavor to find, chocolate malted crunch is not. So I improvised. I developed a recipe for homemade Chocolate Malted Crunch ice cream that — dare I say — is better than the drugstore version.
When it comes to homemade ice cream, my preference is for custard-based recipes. A lot of folks prefer Philadelphia style ice cream recipes (that don’t include egg yolks) because they are super quick and easy to whip up. I find those versions to be a bit too icy for my taste. When I want to dig in to a dish of ice cream, I’m looking to savor something thick and creamy. Where Philadelphia style recipes fall heinously short, custard-based ice cream recipes hit a home run in that department. Especially this one.
Unlike some of the other recipes you might find for homemade chocolate malted crunch ice cream, mine does not call for Ovaltine. I opted for plain malted milk powder to contribute the malted flavor you’d expect. The chocolate in my recipe comes from high-quality milk chocolate bars that are finely chopped and stirred in to the warm custard base.
And then, of course, we come to the crunch. Chocolate covered malted milk balls are the obvious choice for a reason; they offer a sweet and satisfying crunch within a sea of milk chocolate cream. And when you stir in a smidge of Frangelico (hazelnut liqueur) you’ve got yourself the homemade chocolate malted crunch ice cream that dreams are made of.
- 4.5 cups heavy cream, divided
- 1 1/2 cups whole milk
- 1 1/2 cups sugar
- 1/2 cups malted milk powder
- 6 oz high quality milk chocolate candy bars
- 8 egg yolks
- 1 tablespoon hazelnut liqueur
- 2 cups chocolate-covered malted milk ball candies, chopped
- Combine 1 1/2 cups of the heavy cream with the whole milk, sugar and malted milk powder in a medium saucepan. Bring to a simmer.
- While the mixture is coming to heat, finely chop the chocolate bars (I used Theo's brand) and set aside.
- Gently whisk the egg yolks in a medium bowl.
- When the cream mixture is steamy and hot, remove about 1/2 cup of the mixture and slowly drizzle it into the egg yolks, whisking constantly as the cream mixture is drizzled in.
- Once you've tempered the egg yolks by whisking in the hot cream, slowly add the egg yolk mixture to the saucepan, whisking constantly as you slowly add the yolk mixture.
- Bring the cream and egg yolk mixture to a simmer, stirring constantly. The mixture will thicken and coat the back of a rubber spatula when it is done.
- Place the chopped chocolate bars in a freezer-safe bowl. Add the remaining heavy cream. Place a fine mesh strainer over the opening of the bowl. Slowly pour the custard mix through the strainer into the cream and chocolate mixture. Stir gently until most of the chocolate is dissolved. It's fine (preferable even) if some chocolate flecks remain.
- Stir in the hazelnut liqueur.
- Cover and refrigerate overnight or for at least eight hours.
- Freeze according to your ice cream freezer manufacturer directions. When the ice cream is done, stir in chopped chocolate-covered malted milk balls.
- Return the finished ice cream to the freezer for at least four hours before serving.
Amount Per Serving: Calories: 510Total Fat: 37gSaturated Fat: 22gCholesterol: 171mgSodium: 58mgFiber: 1gSugar: 41gProtein: 5g