Seek out high quality milk chocolate for this recipe; Valrhona and Callebaut have very good versions. Freezing the malted milk balls before adding them to the ice cream will keep the temperature down and prevent melting during the final minute of churning.
- Yield:8 to 10 (makes 1 generous quart)
- Active time: 30 minutes
- Total time:60 minutes, plus an overnight chill
- 6 egg yolks
- 1 cup malted milk powder (recommended: Ovaltine)
- 1/4 cup sugar
- 3 cups half and half
- 6 ounces good quality milk chocolate, chopped
- 1/2 teaspoon vanilla extract
- Very small pinch nutmeg
- 3/4 to 1 teaspoon kosher salt, to taste
- 3/4 to 1 cup malted milk balls, roughly chopped, chilled in freezer
In a medium saucepan off the stove, whisk egg yolks, malted milk powder, and sugar into a paste. When thoroughly combined, whisk in half and half, slowly to clear out any lumps. Put to low heat and stir frequently until custard thickens but does not yet simmer. Custard should coat the back of a spoon and a swiped finger should leave a clean line.
Strain custard into a large bowl containing chopped chocolate. Let sit undisturbed for one minute, then stir until chocolate melts completely. Add vanilla, nutmeg, and salt to taste. Transfer to an airtight container and chill overnight.
The next day, churn according to manufacturer's instructions. During last minute of churning, add in frozen malted milk balls. Return to airtight container to freeze for at least two hours before serving.