Two classics that play better together: a sweet, creamy malted milk base and the salty-nutty crunch of toffee.
Note: Malt powder, available from mail order and some commercial vendors, is just pure malt; malted milk powder, which this recipe calls for, adds dry milk powder and sugar.
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- 6 egg yolks
- 1 1/2 cups malted milk powder (recommended: Ovaltine; see note above)
- 3/4 cup sugar
- 3 cups half and half
- 1/2 teaspoon kosher salt, or to taste
- 6 ounces toffee, chopped, storebought or homemade
In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.
Slowly pour in remaining half and half, whisking until yolk mixture is incorporated. Cook over medium heat, whisking frequently, until a custard forms against the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Add salt to taste.
Pour custard through a strainer into an airtight container and chill at least 8 hours. Churn in ice cream maker according to manufacturer's instructions. Return to container, quickly stir in toffee chunks, and chill in freezer for at least 4 hours before serving.