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.
Chocolate Malt Ice Cream