Chocolate Malt Ice Cream that really hit the spot....

We used to make ice cream all the time a few years ago, but we slowly got away from it and would just end up buying some if we wanted it. If I kept the bowl in the freezer I probably would have used it more, but once it was out of sight, I just forgot about it. After we unpacked everything from the move, I cleaned the ice cream machine up and stuck the bowl in the freezer. I went hunting around to see what recipes I could find and figure out if we could come up with something.

We turned Chocolate Malt Ice Cream into a more soymilk based version rather than using cow's milk - but it does have some dry milk in it. Chocolate is used in two ways here; we used chocolate malted-milk powder (Carnation brand) and chopped unsweetened chocolate from Ghiradelli. The base is heated on the stove until it starts to simmer and the chocolate can meld into the liquids. We were looking for a lighter option, so egg whites instead of whole eggs are used which does make it a little less rich. The whites are slowly brought up to temperature by whisking the hot milk mixture in a slow stream so they don't scramble. To get the best finished consistancy, be sure to refrigerate this mixture overnight - if you can't wait that long though, do at least 3-4 hours. We were surprised how much we enjoyed the texture of this - the first day it was smooth, creamy and very chocolately with a malt background. The second day it was a little more icy, but still very good. Jeff commented that it was still rich for being light and the flavor was very remenicient of fudge.

Recipes
Chocolate Malt Ice Cream