Malted Milk Ball Ice Cream

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 1/2 quarts
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 6 hours 50 minutes, including chilling and freezing

Quick Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar, divided
• 1/2 cup original malted milk powder
• 1 tablespoon light corn syrup
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 3/4 cups chocolate malted milk balls, lightly crushed
• 2 ounces semisweet chocolate, finely chopped
• 1 teaspoon refined coconut oil or neutral oil

Do This

• 1. Freeze your ice cream maker bowl according to the manufacturer’s directions, usually 24 hours ahead.
• 2. Crush the malted milk balls into chunky pieces, coat them with melted chocolate and coconut oil, then freeze for 20 minutes.
• 3. Heat cream, milk, 1/2 cup sugar, malted milk powder, corn syrup, and salt to 170°F.
• 4. Whisk egg yolks with the remaining 1/4 cup sugar, temper with the hot cream mixture, then cook the custard to 175°F to 180°F.
• 5. Strain, stir in vanilla, cool in an ice bath for 20 minutes, then chill at least 4 hours.
• 6. Churn 20 to 25 minutes, adding the frozen malted milk ball pieces during the last 60 to 90 seconds.
• 7. Pack into a chilled container and freeze 2 to 3 hours, until scoopable.

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Why You’ll Love This Recipe

• Big malt-shop flavor: Original malted milk powder gives the vanilla base that cozy, old-fashioned soda fountain taste.
• Creamy but scoopable: Egg yolks, cream, and a small spoonful of corn syrup help create a smooth texture that does not freeze rock-hard.
• Lightly crunchy candy pieces: The crushed malted milk balls get a thin chocolate coating before churning, which helps protect their airy centers from going soggy too quickly.
• Perfect for celebrations: It is nostalgic, fun, and impressive, but the steps are easy enough for a home kitchen.

Grocery List

• Produce: None needed.
• Dairy: Heavy cream, whole milk, large eggs.
• Pantry: Granulated sugar, original malted milk powder, light corn syrup, fine sea salt, pure vanilla extract, chocolate malted milk balls, semisweet chocolate, refined coconut oil or neutral oil.

Full Ingredients

Malted Vanilla Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
• 1/2 cup original malted milk powder, preferably non-chocolate
• 1 tablespoon light corn syrup
• 1/4 teaspoon fine sea salt
• 5 large egg yolks
• 2 teaspoons pure vanilla extract

Chocolate-Sealed Malted Milk Ball Crunch

• 1 3/4 cups chocolate malted milk balls, about 7 ounces, chilled and lightly crushed
• 2 ounces semisweet chocolate, finely chopped
• 1 teaspoon refined coconut oil or neutral oil
• 1 small pinch fine sea salt, optional

Optional Garnish

• 2 tablespoons extra crushed chocolate malted milk balls
• 1 tablespoon finely grated semisweet chocolate

Step-by-Step Instructions

Step 1: Chill your equipment and set up for smooth ice cream

If using a freezer-bowl ice cream maker, freeze the bowl for at least 24 hours before churning. About 30 minutes before you plan to churn, place a 9-by-5-inch loaf pan or 1 1/2-quart freezer-safe container in the freezer so it is cold when the ice cream goes in.

Set a fine-mesh strainer over a medium heat-safe bowl. Prepare an ice bath by filling a larger bowl with ice and cold water. This helps cool the cooked custard quickly, which protects the flavor and texture.

Step 2: Make the chocolate-sealed malted milk ball crunch

Place 1 3/4 cups chocolate malted milk balls in a zip-top bag and tap them gently with a rolling pin until you have a mix of small chunks, pea-size pieces, and a little candy dust. Avoid crushing them into powder; larger pieces stay crunchier in the ice cream.

Melt 2 ounces semisweet chocolate with 1 teaspoon refined coconut oil in a microwave-safe bowl in 20-second bursts, stirring after each burst, until smooth. This usually takes 40 to 60 seconds total. Stir in the crushed malted milk balls and the optional pinch of salt until the pieces are thinly coated.

Spread the coated candy pieces on a parchment-lined plate or small baking sheet. Freeze for 20 minutes, until firm. Once set, break apart any clusters with your fingers and keep the pieces in the freezer until the final minute of churning.

Step 3: Warm the malted dairy mixture

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup of the granulated sugar, 1/2 cup malted milk powder, 1 tablespoon light corn syrup, and 1/4 teaspoon fine sea salt. Whisk very well to dissolve the malt powder; it may look slightly foamy at first.

Warm the mixture over medium heat, stirring often with a heatproof spatula, until it reaches 170°F and is steaming around the edges, about 5 to 7 minutes. Do not let it boil. If any malt powder clings to the sides of the pan, scrape it back into the mixture as it heats.

Step 4: Whisk the egg yolks and temper them gently

While the dairy mixture heats, whisk 5 large egg yolks with the remaining 1/4 cup granulated sugar in a medium bowl for 1 to 2 minutes, until the yolks look slightly lighter and smoother.

Slowly ladle about 1 cup of the hot malted cream mixture into the yolks while whisking constantly. Add it in a thin stream so the yolks warm gradually instead of scrambling. Once combined, slowly pour the warmed yolk mixture back into the saucepan, whisking as you pour.

Step 5: Cook the custard to the proper temperature

Return the saucepan to medium-low heat. Cook the custard, stirring constantly with a heatproof spatula and scraping the bottom and corners of the pan, until it thickens slightly and reaches 175°F to 180°F, about 3 to 5 minutes. The custard should coat the back of a spoon, and a line drawn through it with your finger should hold for a moment.

Do not let the custard boil. If you see steam rising heavily or the temperature climbs quickly, lower the heat. Gentle cooking keeps the ice cream base silky and prevents an eggy taste.

Step 6: Strain, flavor, and chill the base

Immediately pour the custard through the fine-mesh strainer into the prepared bowl. Stir in 2 teaspoons pure vanilla extract. Set the bowl into the ice bath and stir the base every few minutes for 20 minutes, until it is cool to the touch.

Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours, until the base is thoroughly chilled to 40°F or colder. A very cold base churns faster and produces smaller ice crystals, which means a creamier finished ice cream.

Step 7: Churn the malted vanilla base

Whisk the chilled base briefly before churning; malted milk powder can settle slightly during chilling. Pour the base into your ice cream maker and churn according to the manufacturer’s directions until it reaches a thick soft-serve consistency. In most home machines, this takes 20 to 25 minutes.

During the last 60 to 90 seconds of churning, add the frozen chocolate-sealed malted milk ball pieces. Let the machine fold them through the ice cream just long enough to distribute them without overworking the base.

Step 8: Freeze until scoopable

Spoon the churned ice cream into the chilled loaf pan or freezer container. If you like, sprinkle the top with 2 tablespoons extra crushed malted milk balls and 1 tablespoon finely grated semisweet chocolate. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream, then cover tightly with a lid or foil.

Freeze for 2 to 3 hours for a firm but scoopable texture. For the cleanest scoops, let the ice cream sit at room temperature for 5 to 8 minutes before serving. The candy pieces will be at their crunchiest during the first 1 to 2 days.

Pro Tips

• Use original malted milk powder: Chocolate malted milk powder works, but original malted milk powder gives the cleanest nostalgic malt-shop flavor and lets the vanilla custard shine.
• Do not skip the chocolate coating: Coating the crushed malted milk balls in melted chocolate helps seal the exposed airy centers, keeping them lightly crunchy longer in the freezer.
• Keep the mix-ins frozen: Warm candy pieces can soften the churned ice cream and melt into streaks. Frozen pieces fold in cleanly and stay more distinct.
• Trust the thermometer: Pull the custard from the heat at 175°F to 180°F. Higher heat can curdle the eggs, while undercooking can make the base thinner.
• Chill thoroughly before churning: A base chilled to 40°F or colder churns into a smoother texture and helps prevent iciness.

Variations

• Chocolate Malted Milk Ball Ice Cream: Whisk 1/4 cup unsweetened cocoa powder into the cream mixture with the malted milk powder, then increase the sugar by 2 tablespoons for a richer chocolate-malt base.
• Extra Vanilla Bean Malt: Add the seeds from 1 vanilla bean or 1 teaspoon vanilla bean paste along with the vanilla extract for a speckled, bakery-style finish.
• Peanut Butter Malt Crunch: Swirl 1/3 cup creamy peanut butter into the churned ice cream as you pack it into the container, then freeze as directed.

Storage & Make-Ahead

Store Malted Milk Ball Ice Cream in an airtight freezer-safe container with parchment paper or plastic wrap pressed directly against the surface. It keeps well for up to 2 weeks, though the malted milk ball pieces are best and most lightly crunchy within the first 1 to 2 days. The custard base can be made up to 24 hours ahead and kept refrigerated at 40°F or colder before churning. The chocolate-sealed malted milk ball pieces can be prepared up to 3 days ahead and stored in an airtight container in the freezer.

Nutrition (per serving)

Calories: 515 kcal | Carbs: 50g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Fiber: 1g | Sugar: 44g | Sodium: 170mg | Cholesterol: 195mg