Malted Milk Toffee Crunch Ice Cream Recipe


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Malted Milk Toffee Crunch Ice Cream Recipe

[Photograph: Robyn Lee]

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.

  • Yield:makes 1 quart
  • Active time: 20 minutes
  • Total time:50 minutes, plus an overnight chill


  • 6 egg yolks
  • 1 1/2 cups malted milk powder (recommended: Ovaltine; see note)
  • 3/4 cup sugar
  • 3 cups half and half
  • 1/2 teaspoon kosher salt, or to taste
  • 6 ounces toffee, chopped, storebought or homemade


  1. 1.

    In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.

  2. 2.

    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.

  3. 3.

    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.