Prep Time 1 hour Total Time 1 hr
Serves 16     adjust servings


  • 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


  1. 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. 
  2. While the mixture is coming to heat, finely chop the chocolate bars (I used Theo's brand) and set aside. 
  3. Gently whisk the egg yolks in a medium bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Stir in the hazelnut liqueur.
  9. Cover and refrigerate overnight or for at least eight hours.
  10. Freeze according to your ice cream freezer manufacturer directions. When the ice cream is done, stir in chopped chocolate-covered malted milk balls. 
  11. Return the finished ice cream to the freezer for at least four hours before serving.
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