Chocolate Malt Banana Ice Cream

🧂 Ingredients

• 1 c. whole milk
• ¾ c. sugar
• 2 c. heavy cream

  divided
• pinch of salt
• ½ c. chocolate malt powder
• 6 large egg yolks
• 1 tsp. pure vanilla extract
• 1 c. mashed very ripe banana
• 1 tsp. freshly squeezed lemon juice

Instructions

• 1 Prepare an ice bath by adding a good amount of ice cubes to a large bowl and
  then adding some cold water. Set aside.
• 2 Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan. Stir
  until sugar dissolves. Remove pan from heat.
• 3 In a large bowl, combine remaining 1 cup of cream and chocolate malt powder. Set
  a mesh strainer over the top of the bowl and set aside.
• 4 In a medium bowl, whisk together the egg yolks. Slowly pour the warmed mixture
  into the egg yolks, whisking constantly. Then scrape the warmed egg yolks back
  into the saucepan and place over medium heat. Stir the mixture constantly with a
  heatproof spatula, scraping the bottom as you stir, until the mixture thickens
  and coats the spatula. It’s now a custard.
• 5 Pour the custard through the strainer and stir it into the cream and malt
  powder. Add the vanilla and then set the bowl in the prepared ice bath. Stir the
  custard until it is no longer warm. Then place the custard in the refrigerator
  to chill thoroughly, about an hour.
• 6 Just before you are ready to churn the custard, combine the mashed banana with
  lemon juice. Place mixture in refrigerator.
• 7 When ready to churn the custard, pour it into your ice cream maker and freeze
  according to the manufacturer’s instructions. When the ice cream is thickened
  and mostly finished, stir in the cold banana mixture and churn for a few more
  minutes to completely combine.

Nutrition Info