- 1 cup whole milk
- 3 cups heavy cream
- ¾ cups sugar
- ¼ cup Chocolate Ovaltine (or other chocolate malted milk powder)
- 4 egg yolks
- 1 cup Whoppers (or other chocolate malted milk candy)
- Prep your ice cream maker to make ice cream per manufacturer’s instructions.
- In a heavy bottomed saucepan heat the milk, heavy cream, sugar and chocolate Ovaltine (or other chocolate malted milk powder), stirring often until the sugar and chocolate Ovaltine are completely dissolved and the mixture is hot, but not boiling.
- In medium sized mixing bowl, whisk the eggs yolks. Then, while continuing to whisk, temper the eggs by slowly pouring a small amount of the hot cream mixture into the egg yolks. (When you temper the eggs like this, you will prevent the eggs from cooking as you add them to the hot cream mixture.) Keep whisking and adding more of the hot mixture until there is about a cup of the hot cream mixture in with the egg yolks.
- When the egg mixture is smooth, slowly add it to the remainder of the hot cream mixture in the saucepan, whisking constantly.
- Cook over medium heat for 3-4 minutes, stirring constantly, until the mixture thickens a bit and it coats the back of a spoon. (Be careful not to let the mixture boil or get too hot, otherwise the mixture will curdle.)
- Remove from the heat and pour the mixture through a fine strainer that has been placed over a large bowl. (Discard any egg solids that are left behind in the strainer.)
- Cover the cream mixture with a piece of plastic wrap – placing the plastic directly against the mixture so that a skin will not form. Let chill overnight or for at least 4-6 hours until completely chilled.
- When you are ready to churn your ice cream – refer to your ice cream maker manufacturer’s instructions.
- While the ice cream is churning, cut each Whopper (or other chocolate malted milk ball) in half.
- When the ice cream is almost done churning, add the Whopper candy halves into the ice cream and churn until the candy is completely dispersed throughout the ice cream.
- Let churned ice cream chill for at least another 4-6 hours before serving.