Sometimes I feel whatever I’m eating is my favorite thing. While I was enjoying this ice cream cone and to be perfectly honest; the spatula from making the ice cream, I kept thinking this is the best ice cream I’ve ever made! But then I thought back to the mint ice cream with brownies and the banana ice cream.
Is this batch of ice cream better than those? I can’t remember. But what I can remember, is how good this ice cream tasted. And I can safely say this is one of the best ice creams I’ve made! I know I say everything I make is good, but trust me on this one, this is better.
The ice cream was thicker than normal, almost like a gelato. The chocolate malt coats your tongue in a rich velvety layer and the pretzel M & M’s provide a salty crunch throughout. I highly recommend using chocolate malt powder as opposed to plain malt powder to better define the deep chocolate flavor. Truth be told, I couldn’t find regular malt powder, so I substituted, but I strongly believe the substitute is better than the original recipe!
Why pretzel M & M’s? First, they are the best M & M: sweet, salty, crunchy, and lower in calories than other M & M’s. Second, Ruth brought home a 40-oz bag of them, we couldn’t consume all those M & M’s by themselves. I know I always tell you to make everything I post, but for real, make this ice cream. It’s one last hooray for summer!
One Year Ago – Peach Sorbet
Chocolate Malt Ice Cream with Pretzel M & M’s
Adapted from Tracey’s Culinary Adventures
Yield – approximately 1 quart
1 3/4 cups heavy cream
1 cup 1% milk
3/4 cup chocolate malt powder (I used Ovaltine)
1/2 teaspoon Kosher salt
6 egg yolks
6 ounces semisweet chocolate chips
2 tablespoons whipped vodka
1 1/2 cups pretzel M & M’s
- Place the bowl of the ice cream maker in the freezer the night before.
- Add the cream, milk, malt powder, and salt into a medium saucepan and bring to a simmer.
- Whisk the egg yolks until pale yellow. Once the cream mixture is warmed, drizzle it into the egg yolks as you whisk. Do this until the eggs are tempered.
- Pour everything back into the saucepan and heat until the mixture thickens.
- Turn off the heat and add the chocolate chips to the saucepan, stir until all the chocolate is melted.
- Run the ice cream base through a fine sieve into a clean bowl. Stir in the vodka.
- Cover the bowl and refrigerate overnight until properly chilled.
- Churn the ice cream for about 20 minutes in your ice cream maker and add the M & M’s for the last minute of churning.
- Place in a freezer safe container and place in the freezer to firm up before enjoying.I ate all the ice cream, for real!