Malted Ice Cream

While ice cream is the best summer time treat, I just don't feel like my day is complete without ending it with some kind of frozen goodness. In the evenings when the kids are tucked in and the kitchen is cleaned, I love to settle on to the couch and watch tv and have my ice cream. There is a long family lineage of evening ice cream eating. My grandmother would take a half-gallon of ice cream back when a half gallon was a half-gallon (wait that didn't change until 2 years ago!) and she would cut right through the carton and split it 4 ways - to a child, the ultimate treat! I did not grow up making ice cream but I love homemade ice cream. This recipe is adapted from David Leibovitz book "The Perfect Scoop."

1 cup half and half

3/4 cup sugar

dash of salt

2 cups heavy cream

1/2 tsp vanilla extract

2/3 cup malt powder

6 large egg yolks

1 cup malted milk balls coarsely chopped

Heat until warm to the touch the half and half, sugar and salt in saucepan. In a large bowl mix the heavy cream, vanilla and malt powder put strainer over top.

Whisk the egg yolk in separate bowl, slowly pour warm half/half mixture into egg yolks whisking constantly.

Pour back into pan and cook over medium heat until mixture thickens and coats the back of spoon. Stir constantly.

Pour mixture through strainer into the heavy cream, malted milk mixture. Stir together to combine.

Cool mixture over an ice bath then refrigerate until well chilled.

Freeze in your ice cream maker.