This ice cream has a deep rich flavour that is like no other! Add in the Whoppers / Malteesers / Malted Milk Balls and you have a winner.
|Whole milk||1 Cup (16 tbs)|
|Granulated sugar||3/4 Cup (12 tbs)|
|35% cream||2 Cup (32 tbs)|
|Pure vanilla extract||1/4 Teaspoon|
|Powdered malt||2/3 Cup (10.67 tbs)|
|Malted milk balls||2 Cup (32 tbs) , coarsely chopped, with juices (Whoppers)|
Heat the milk, sugar and salt in a saucepan, almost to a boil.
In a bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then pour back into the saucepan.
Stir the mixture constantly over medium heat, until the mixture reaches 165ºF.
In a bowl, whisk together the cream, vanilla and malt powder.
Strain the cooked mixture into the malted / cream mixture and whisk to combine.
Chill thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Fold in the chopped malted milk balls, in the final moments of freezing in the machine.