You can get the gist of this ice cream by picturing the flavor of Ovaltine, but it’s somehow better. Ice cream-ier, I suppose. It’s pretty vital, for your future happiness, that you make it immediately!

Ingredients:

• 1 cup half-and-half
•  3/4 cup granulated sugar
• pinch of salt
• 2 cups heavy cream
•  1/4 teaspoon vanilla extract
• 2/3 cup Ovaltine Chocolate Malt Mix powder
• 6 egg yolks

Heat the half-and-half, sugar, and salt in a medium saucepan over medium heat until warm. Meanwhile, whisk the cream, vanilla, and Ovaltine in a large bowl. Put a large mesh strainer on top and set aside.

In another large bowl, whisk together the egg yolks. Slowly pour the warmed half-and-half mixture into the yolks while stirring constantly. Pour back into the saucepan and return to the stove at medium. Stir continuously with a heatproof spatula until the mixture thickens enough to coat the back of a spoon.

Pour the thickened custard through the strainer into the Ovaltine mixture and stir in to combine.

Refrigerate or put over an ice bath and stir until cool.

While it cools, consider heading out downtown to a chocolate festival.

Freeze the chilled custard according to your ice cream maker’s directions.

This ice cream is delightful in ice cream sandwiches.

And it makes THE most fabulous milkshakes!

Yuuuuum!

Ovaltine Ice Cream

Adapted from Brown Eyed Baker.

• 1 cup half-and-half
•  3/4 cup granulated sugar
• pinch of salt
• 2 cups heavy cream
•  1/4 teaspoon vanilla extract
• 2/3 cup Ovaltine Chocolate Malt Mix powder
• 6 egg yolks

Heat the half-and-half, sugar, and salt in a medium saucepan over medium heat until warm.

Meanwhile, whisk the cream, vanilla, and Ovaltine in a large bowl. Put a large mesh strainer on top and set aside.

In another large bowl, whisk together the egg yolks. Slowly pour the warmed half-and-half mixture into the yolks while stirring constantly. Pour back into the saucepan and return to the stove at medium. Stir continuously with a heatproof spatula until the mixture thickens enough to coat the back of a spoon. Pour the thickened custard through the strainer into the Ovaltine mixture and stir in to combine.

Refrigerate or put over an ice bath and stir until cool.

Freeze the chilled custard according to your ice cream maker’s directions.