For someone who is as passionate about chocolate as I am, it’s a little strange that I actually prefer vanilla ice creams. Perhaps I’d rather enjoy my chocolate in more concentrated form, for I will invariably opt for a vanilla-based ice cream when given a choice. However, I just made a decadent Chocolate Malt Ice Cream this weekend that could make me a chocolate ice cream convert.
This malt ice cream has been in the works for a while, ever since Cenovia wanted me to make it for our Christmas dinner party. Unfortunately, my Christmas version was a little sub par as real malt powder is much harder to come by than I would have guessed, considering that it was once ubiquitous in every suburban grocery store ice cream section. After scouring grocery stores in both Manhattan and New Jersey with nary a jar of Carnation malted milk mix to be found, I resorted to using Ovaltine in that Christmas batch of ice cream. It was rather lackluster, missing the bold toasty malt flavor I was hoping for.
