August 6, 2015

Chocolate Malt Frozen Custard

Chocolate Custard Ice Cream

This summer has been a busy one and I haven’t been using the ice cream maker as much as I usually like to. However, last week I did manage to break it out once and whip up this delicious frozen custard to cope with a heat wave. My husband and I love classic malt flavor so I chose to make this because I knew it would be so appreciated while we sweat it out during the day.

The difference between frozen custard and ice cream is that custard contains egg yolks and is thicker and creamier in texture. While make custard-based ice cream is a bit more involved than your regular milk-sugar-cream ice cream, it is really worth it when you are in the mood for a heavy scoop on a cone.

One of the big concerns I hear about custard over and over again is that people worry about the eggs being “cooked enough” when they are warming on the stovetop. I eliminate that worry by using Davidson’s Safest Choice® Eggs. They are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. They make my custard ice cream nice and smooth and I know it is the right choice for feeding my family.

Once you get this ice cream base down pat you can feel free to tweak the flavor. For example, swap the malt for fresh mint or almond extract, or sprinkle in some chocolate chips for added texture. It would also taste good with dried cherries or caramel swirl. This possibilities are limitless. We are sticking with our favorite old-fashioned malt for now. But there are definitely more flavors to come!

(This post is sponsored by Safest Choice Eggs. This year I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I believe in their product and you can read more about my brand work in my affiliate disclosure.  The opinions, recipe, and photographs are wholly my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)

Chocolate Malt Frozen Custard

Rating: 51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 1 pint

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 pinch salt
  • 4 ounces semisweet chocolate, melted
  • 1 tablespoon malted milk powder
  • ½ cup granulated sugar
  • 5 large egg yolks


  1. Combine milk, heavy cream, salt, melted chocolate, and milk powder in a large saucepan and bring to a low boil. In a separate bowl, whisk egg yolks and sugar. Add one cup of hot milk mixture to egg mixture, stirring constantly. Add remaining milk mixture to eggs, then pour full mixture back into sauce pan and cook over low heat, stirring constantly, until mixture coats the back of a spoon – about 5 minutes.
  2. Pour mixture over a mesh strainer into clean glass bowl and refrigerate for a minimum of 4 hours, and/or up to overnight.
  3. Pour mixture into ice cream maker and follow manufacturer’s instructions regarding time. When churning is finished pack the ice cream into a freezer container, close, and freeze for 4 to 6 hours. Warm at room temperature for 15 minutes before serving.

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