1 1/4 cups (300 ml) sugar, divided

9 egg yolks

1 litre (4 cups) heavy cream

3/4 cup (175 ml) malted milk powder

Pinch of Salt

1 tbs (15 ml) vanilla extract


In a large bowl, whisk  half of the sugar with the egg yolks and set aside.  Next, put a large saucepan over medium heat.  Combine the cream, malted milk powder, salt and remaining sugar and add to the saucepan and bring it to a simmer until it is hot.

Slowly pour the cream mixture into the bowl with the egg mixture while whisking the eggs.  Stir in the vanilla.

Refrigerate mixture until it is chilled.  This will take about 4 hours.

After the mixture has been chilled, beat it with an electrix mixer for about 8 to 10 minutes until it is very thick.  Transfer the mixture to a freezer safe, air tight container and freeze it until it is very firm.  This will take another 4 hours.  Eat ice cream within 3 days.


Filed under: Easy Recipes at Home

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