When you find out your moving to Colorado, everyone in the world says “OMG, ARE YOU READY FOR ALL THE SNOW?” but what they don’t tell you is that it snows until June.
Yep. All day Sunday it snowed.
I love the snow. I think it is the most magical thing in the world. I even bought new windshield wipers in preparation. But I’d really like it if we could just have the snow without all the cold. I felt like crying just taking the 3 steps from our backdoor to our trash can yesterday. Too cold. Too late in the year.
So I did the logical thing: cranked the heater up and made ice cream!
This ice cream has been bouncing around in my brain for weeks now. I feel like I get obsessed with putting malt powder in everything every summer so we’re kicking it off with Malted Milk Chocolate with M&M Ice Cream.
If you dig malt shakes or Whoppers or anything like that, you’ll love this!
- 1 3/4 cups heavy cream
- 1 cup milk
- 3/4 cup malted milk powder
- 1/2 teaspoon kosher salt
- 6 large egg yolks
- 6 ounces milk chocolate finely chopped
- 3/4 cup mini M&Ms
Place heavy cream, milk, malted milk powder, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.
Meanwhile, whisk the egg yolks in a heatproof bowl until pale in color.
Add the chopped milk chocolate to a second heatproof bowl and set aside.
Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer).
Pour the custard into the bowl containing the chopped chocolate and whisk until the chocolate is melted and the mixture is smooth. Strain this mixture through a fine-mesh strainer into another bowl. Cover the bowl with plastic wrap and refrigerate until thoroughly chilled (overnight is good).
Freeze in your ice cream maker according to the manufacturer’s instructions. In the last minute of churning add the mini M&Ms, letting them distribute throughout the ice cream. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.