Ovaltine Ice Cream

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.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , . Bookmark the permalink.

One Response to Ovaltine Ice Cream

  1. Pingback: Cookie Cutter Chocolate Chip Cookies | sparecake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.