Once upon a time I thought I was allergic to malt. For my cousin's birthday, he got a giant carton of malt balls and that night at his sleepover, we ate the entire thing. My mouth was so torn up and sore for the whole week after I thought that I must have been allergic to malt! Of course it never occurred to my seven-year-old brain that maybe my mouth was sore because I ate two pounds of malt balls in one night. But anyways...
From then on, I avoided anything malted for fear of tearing up my mouth all over again. Until recently, I had completely forgotten about that night with the malt balls and I never really thought about WHY I hadn't eaten malt since. Then while at Baskin Robbins this past fall, their malted chocolate flavor looked so delicious and I had to try some. I warily took a sample wondering if I would have some sort of allergic reaction. I didn't. Instead, I ordered myself a cup of malted chocolate ice cream and wondered why on earth I hadn't eaten anything malt in so long!
After that, I bought myself a big canister of malt powder and set to making malted ice creams. It's become my go-to "I want good classic but fun ice cream we can eat while binge-watching Netflix" ice cream. I make it when I have some leftover chocolate candy I want to incorporate into ice cream or when someone tells me their favorite ice cream flavor is vanilla but I don't feel like making something THAT BORING. (Sorry, vanilla lovers. You're boring.) Malted peanut butter ice cream is the only plain type of peanut butter ice cream I really like and is AMAZING with chopped up Reese's.
And then somewhere in my Pinterest feed, a Malted Chocolate Tim Tam cake appeared. I spent an hour looking for that baby so I could share it with you and can't find it ANYWHERE which upsets me greatly because I would like to make that cake. I'm seriously starting to think I imagined it (very vividly because I can picture the photo in my mind...) If you see a recipe for a malted chocolate tim tam cake around, let me know. In the meantime, I may try my hand at it. But anyways. It inspired me to make a Malted Chocolate Tim Tam ice cream. And so here we are.
This ice cream is what cookies and cream ice cream SHOULD be. I've always rebelled against cookies and cream ice cream because it's so very plain and in a vanilla base which I tend to avoid. And why are Americans so obsessed with Oreos when Tim Tams exist? I mean, it's chocolate shortbread sandwiching chocolate buttercream covered in chocolate. And it actually tastes like real food unlike Oreo which I'm increasingly realizing tastes nothing like anything I'd make in my own kitchen. We American's have it all wrong. If these cookies are the Oreos of Australia, I'm highly tempted to go move there.
So back to what I was saying. Cookies and cream ice cream. It's lame. But this ice cream isn't. It's the opposite of lame. It's the kind of ice cream you want to share with everyone so they can try it but you also want to keep it to yourself because it's THAT good. Seriously. It's wonderful. Feed it to your children, serve it alongside a Costco chocolate cake, sneak bites of it from your freezer when you need a pick me up but are watching your weight, or binge eat a whole pint of it while watching Downton Abbey (Josh is watching the whole series with me for his first time right now and that's really all I want to be doing). It's perfect for just about every occasion.
Malted Chocolate Tim Tam Ice Cream
Prepare an ice bath large enough to hold and cool a 2 quart bowl. Place your 2-quart bowl in the freezer while you cook your base.
In a medium heatproof bowl, break up the egg yolks with a whisk, then whisk in 1/3 cup of the sugar and malt powder. Set aside.
In a 2 quart saucepan, combine the cocoa, skim milk powder, and milk. Use an immersion blender or whisk vigorously to combine, making sure no lumps of cocoa or milk powder remain. Add in the remaining sugar, cream, and salt. Put pan over medium-high heat.
Once the cream mixture approaches a bare simmer, remove it from the heat. While whisking the eggs constantly, use a ladle to scoop out about a 1/2 cup of the hot cream mixture into the yolks. Repeat with 1/2 cups of the cream mixture at least 2 more times. Use a rubber spatula to stir the cream mixture in the saucepan as you slowly pour the egg mixture into the pan.
Return the saucepan to medium heat and while stirring constantly, cook the mixture for about 2 minutes longer or until it coats the back of your spatula and your finger creates a clear path when you run your finger across it. Remove the base from the heat.
Take your 2-quart bowl out of the freezer and place the 5 oz. of chocolate in the bottom of the bowl. Strain the base through a mesh strainer into your bowl with chocolate and let it rest for 30 seconds to let the chocolate melt. Use a clean whisk to mix in the chocolate into the hot mixture, mixing until the chocolate has completely melted and the base is smooth. Set the bowl in your ice bath and use a clean spatula to stir the base occasionally until it is completely cooled.
Dry the outside of your container, cover the ice cream base with plastic wrap, and put a lid on your container. Refrigerate the base for at least 2 hours or overnight.
When you are ready to churn your ice cream, place an empty container into the freezer. Churn your ice cream in the ice cream machine according to the machine's instructions. When your ice cream is thick but not quite frozen into a solid mass, add in the Tim Tams.
Once the ice cream is frozen and ready, transfer the ice cream to your pre-frozen container.
Cover the ice cream with plastic wrap, pressing it down so no air can get in. Put the lid on your ice cream and freeze for at least 5 hours.
5 large egg yolks
2/3 cup sugar, divided
1/2 cup malt powder
1/4 cup cocoa
2 Tbs. skim milk powder
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 tsp salt
5 oz. bittersweet chocolate
1 cup chopped Tim Tam cookies