Malted Milk Ball Ice Cream

Contrary to some beliefs, ice cream DOES taste just as good in winter as it does in summer – you just have to put on a sweater when you’re eating it. 😉 That’s the justification for the impulse I had to make some malted milk ball ice cream – it’s thin, but whatever works.

I made a custard base with cocoa and chocolate malt powder – the malt gives it a smooth consistency and the unique malt flavor, and the cocoa gives it a little more chocolatey solidity. After churning, I tossed in the cut up malt balls (whoppers) and froze it.

It was really smooth and delicious. The malt powder prevented it from getting as hard/solid as regular chocolate can, which worked out nicely.
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