July is National Ice Cream Month…
So I made you some ice cream, not just any ice cream, Chocolate Heath Bar Ice Cream with Malt. Ooohhh yeeeeeah. This is the stuff my friends. Before I get to that, what’s up? How was your 4th of July?
I spent the weekend in Wisconsin with two of my very best friends. My girlfriend, Ashley, is getting maaarrrried in August so not only did I get to spend the 4th with her and her family, but we also showered her on Sunday too! Yes, she had a beautiful bridal shower on Sunday right near the lake. Here are a few pictures from the weekend. 🙂
Brooke, Ashley, Yours Truly
We had a lovely weekend. I just love the lake life – grilling, boating, tanning, beer, bonfires, s’mores, wine, and no makeup. That’s the life my friends. Miss it already!
You know what else I miss? This ice cream. It’s gone. We ate it all.
This recipe was inspired from Vin’s favorite blizzard from Dairy Queen. He orders a chocolate heath blizzard, with malt. I believe his dad started the malt thing, but Vin caught on real fast and so did my sister. My family loves malt. I prefer an oreo blizzard or s’mores blizzard, no malt, but if a chocolate heath blizzard with malt was the last thing available to eat on Earth, I think I would be just fine.
This stuff is ridiculously creamy…the creamiest ice cream I’ve ever had. Truth. I used half & half and heavy whipping cream. Smile big! 🙂 You don’t have to use the heavy whipping cream, you can use about 4 cups of half & half or even substitute whole milk instead of the whipping cream. Totally up to you and your taste buds. Whatever you decide to do, your taste buds will love it! Chocolate, heath, malt and cream…pretty good combination. 😉
It’s the summa, eat ice cream!
- 3 cups half & half
- 1¼ cups heavy whipping cream
- 5 egg yolks
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 cup semi-sweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1 cup malted milk powder
- 1½ cups heath bar bits
- In a stand alone mixer fitted with a whisk attachment (you can also use a hand held mixer), whisk egg yolks until light in color, about 2-3 minutes. Add cocoa powder and whisk until combined. Mixture will be thick.
- Add half & half, heavy whipping cream, and sugar to a large pot and place over medium heat. Bring to a simmer. Turn heat to low.
- With your mixer on, slowly pour about 2 cups of the hot cream to the eggs and cocoa powder mixture to temper the eggs. Scrape down the sides of the bowl as necessary.
- Next, pour the tempered eggs into the large pot with the rest of the sugar/cream mixture. Add chopped chocolate and whisk constantly until mixture thickens and coats the back of a spoon. This can take about 10 minutes.
- Once thickened, take off heat and whisk in vanilla and malted milk powder. Pour custard into a large bowl and place plastic wrap directly on the surface of the custard. Place in refrigerator to cool completely, about 4 hours or over night.
- Once custard is completely cooled, place in your ice cream maker. After about 5 minutes add heath bar bits. Continue to churn until thickened. Place ice cream in a bowl with a lid and place in your freezer for at least 6 hours, preferably over night. Ice cream will be very creamy.