|Ooh, Kit Kats and ice cream!|
|Give me a break!|
As for the ice cream, it has been hot lately and I had some egg yolks I needed to use up. In particular, I had 6 egg yolks to use, so I needed a recipe that called for exactly 6 egg yolks. Enter: malted milk ice cream. I had some whoppers that I could have added to the ice cream, but they weren't looking so good. Besides, I really love Kit Kats. The rest is history. Very creamy, delicious history.
Malted Milk Ice Cream with Kit Kats
adapted from The Perfect Scoop
1 cup whole milk
3/4 cup sugar
pinch of salt
2 cups heavy cream
1/4 tsp vanilla extract
2/3 cup malted milk powder
6 lrg egg yolks
18 small Kit Kats, chopped
Warm the milk, sugar, and salt in a medium saucepan. In a large bowl, whisk together the cream, vanilla, and malted milk powder and set a fine mesh strainer on top.
In a medium bowl, whisk together the egg yolks. Slowly whisk the warm milk into the egg yolks, then scrape the mixture back into the pan.
Stir the mixture constantly with a heat-proof spatula over medium heat until the custard thickens and coats the back of the spatula. Pour the custard through the strainer and stir the mixture until smooth and consistent.
Chill the custard overnight in the fridge. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions. At the end of the churning cycle, stir in the chopped Kit Kats.