Ice Cream
Leave a comment

Malted Milk Ball Ice Cream–Day 3: Ice Cream Marathon

As I was thinking about flavors for this blogging marathon, I noticed a trend that could definitely be linked back to members of my family.  So let’s start at the top with the head honcho.

This is my Dad.

He also looks like Bruce Willis (or if my Dad were talking he’d say, “No, I don’t look like Bruce Willis, Bruce Willis looks like me)”.

Way more “Armageddon” Bruce Willis than “Moonlighting” Bruce Willis.

When I think about my Dad, the following comes to mind:


The man loves to golf.  All the time.  Even in the rain.  That’s him and my Mom at St. Andrews in Scotland.  I think he was crying tears of golfing euphoria under those shades.


Thanksgiving is his favorite holiday of all time.  I think it’s the abundance of food, near certainty of an apple dessert (his weak spot), and football that tip the scales over all other holidays.  Look at him; face of a man, eyes of a kid on Christmas morning…over a plate of Thanksgiving wonderment.


I think if my dad could do it all over again he’d choose “lead marine biologist in search of the Loch Ness monster” as a career.   I can thank him for my extensive knowledge of that famous Scottish loch as we’ve watched every Discovery Channel special on the subject.  I always figured if the monster was found it would be breaking news (not saved for a documentary airing in the future) but I always crossed my fingers kept the dream alive, Dad.  Maybe that newest TV special would deliver the exciting news!

Bloody Mary’s

The drink of choice in my family.  He’ll tell you there’s a 50/50 toss up about moving to London in regards to Bloody Marys.  On one hand, you can get Bloody Mary flavored chips over there (and who wouldn’t want a delicious alcoholic beverage interpreted into junk food?!?) but on the other hand, he still has yet to have a good bloody slide across the bar to him in a pub.  In fact, my sister and I have been known to bring over his favorite Bloody mixer for him when we visit.  He texted me the photo above as a “thank you” for a recent delivery.  The care that went into that single bloody will never be understood or fully appreciated.

Anything Malted…

Anytime we’re out and he orders a chocolate malt it’s always followed with, “…with extra malt.”  One time, we were at our favorite custard stand in my hometown ordering sundaes for the whole family after dinner and it went something like this:

Dad: “2 jimmy sundaes with extra jimmies, 4 scotch laddies with extra scotch, a chocolate malt with extra malt…”  (looks at my grandfather)
Grandfather: “A turtle sundae…(pause) with extra turtle.”

We like to go big or go home.

So you’ve met my Dad.  Here’s his ice cream; Malted Milk Ball…extra malt.

Malted Milk Ball Ice Cream

Makes 1 Quart

Base adapted from Jeni's Splendid Ice Creams


  • 2 1/2 c. half & half
  • 1/4 c. malted milk powder
  • 2 tsp. cornstarch
  • 1 c. heavy cream
  • 1 c. sugar
  • Pinch of salt
  • 1 tsp. vanilla
  • 2 oz. cream cheese, softened to room temp
  • 1/2 c. chocolate chips, chopped
  • 2/3 c. crushed malted milk ball


  1. Combine 1/2 c. half & half, malt powder, and cornstarch in a small bowl and set aside.
  2. Put the cream cheese in a small bowl and set aside.
  3. In a large sauce pan or pot whisk together the remaining half & half, cream, sugar, salt, and vanilla. Heat over medium heat until simmering. Don't let it reach a full rolling boil. Stir for 4-5 minutes.
  4. Add the malt powder mixture and stir constantly for 2-3 minutes until the mixture thickens.
  5. Remove 1/2 c. of the hot milk mixture and pour over the cream cheese. Whisk until the cream cheese has melted and thickened the milk.
  6. Add the cream cheese mixture back to the heated milk and whisk to combine.
  7. Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much air from inside the bag as you can.
  8. Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  9. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  10. In the last 5 minutes of processing, add in the chocolate chips and crushed malted milk balls.
  11. Chill the ice cream in the freezer until fully set.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

Leave a Reply

Your email address will not be published. Required fields are marked *

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