Cook the Book: Milk Chocolate Malt Ice Cream

Cook the Book: Milk Chocolate Malt Ice Cream

This week's Cook the Book is Roast Chicken and Other Stories by Simon Hopkinson. If you haven't heard of Hopkinson, chances are you aren't English; in Britain, this book was voted the most useful cookbook ever by a group of chefs, food writers, and readers.

Win 'Roast Chicken and Other Stories'

To give you a taste of how useful this book is, we're excerpting a dish a day this week. Today's follows, after the jump. If that whets your appetite, you can find Roast Chicken on Amazon or enter to win a copy here on Serious Eats.

Milk Chocolate Malt Ice Cream


  • 1 cup heavy cream
  • 1 cup milk
  • 6 egg yolks, beaten
  • 2 ounces malted milk powder
  • 7 1/2 ounces milk chocolate, broken into small pieces


  1. 1.

    Heat the cream and milk together. Beat the egg yolks and malted milk powder together; add the hot milk–cream mixture. Blend thoroughly.

  2. 2.

    Return mixture to pan; heat gently until slightly thickened. Remove from heat; add the chocolate, stirring until melted.