Reviewed: Aug. 13, 2011

This recipe is very good if you double the chocolate malt powder. Otherwise there will not be enough chocolate flavor. I didn't have enough whipping cream so I used half light cream. I can stop looking for a good chocolate ice cream recipe now. My husband liked the crushed milk balls added in but I didn't.

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Reviewer:

pickbet

Reviewed: Jun. 26, 2011

I doubled the chocolate malted milk powder and crushed malted milk balls. I also used half and half in place of the milk. This ice cream is so incredibly creamy! Next time I will halve the amount of sugar since I doubled the malt powder and malted milk balls.

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3 users found this review helpful

Reviewer:

Jacque_O

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Sep. 12, 2010

This ice cream turned out pretty good. Our grocery store only had vanilla malted milk powder so I added cocoa to the recipe and it tasted great. We have a soft serve ice cream maker. The small pieces of malted milk balls caused the hole the ice cream comes out of to stop up so we had to scoop it out. So just letting you know if you have one of these soft serve ice cream makers too, plan on scooping it out. It's worth it though. Enjoy!

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Reviewer:

DIVER3DOWN

Cooking Level: Intermediate

Living In: Meridian, Mississippi, USA

Reviewed: Jul. 31, 2010

Only giving 4 stars because made changes. This is a great ice cream. I made for our daughter's softball team party. We wanted ice cream that tastes like the frosty malts you get at the professional ball parks. I used 1 1/4 cups malt powder and 1/3 cup cocoa. Perfect! Everything else I kept the same except I use egg beaters instead of eggs because then I don't have to cook it. Oh! And for milk, I used whole milk. Next time may use half and half for the milk just to make it even creamier. Outstanding taste!!!

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Reviewer:

Laine's Cheesecakes

Reviewed: Jul. 9, 2010

Not bad, I prepared as it was written, was alittle much for my little KitchenAid ice cream maker. So if you have the ice cream attachment for your mixer cut the recipe by a 1/3 to 1/2. I also used skim milk because that's pretty much all I keep in the house and my custard mixture didn't thicken, however, it still made a successful ice cream. I agree with the other reviews, needs more malt balls and a bit more chocolate flavor, but I will be making again with a few adjustments.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Sep. 30, 2009

This requires a lot of tinkering to get a bold, malted flavor. I doubled the malted milk powder and, since chocolate malted milk powder is predominantly sugar, I cut back on the sugar to compensate. It still had an only subtle malted flavor and was still too sweet. What I do like about this recipe is that compared to others the chocolate doesn't dominate. However, since so much more chocolate malted milk powder is necessary than is called for in this recipe, I think next time I'll use regular ol' malted milk powder which has no added sugar, then flavor to taste with a squirt or two of Hershey's chocolate syrup.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 27, 2009

I made this and also doubled the malted milk powder and balls. I add a hefty squirt of chocolate syrup since I wanted more chocolate flavor. It made 2 1/2 qts and tastes wonderful, not too sickening sweet. Definately a keeper. It would be good for milkshakes too!

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7 users found this review helpful

Reviewer:

sandy v

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 25, 2009

Yummy!! My husband made this and I thought he didn't chop the malted milk balls enough. I was surprised that the malted part didn't get mushy. Good flavor. We had to freeze in two batches and the second batch was creamier and we're thinking it's because it had more time to chill before freezing therefore, not having to churn as long = less air in the ice cream. Will do again.

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2 users found this review helpful

Reviewer:

Basia

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Medford, Oregon, USA

Reviewed: Aug. 16, 2008

This was the first recipe I made in my White Mountain Ice Cream maker. It was perfect. I also recommend increasing the amount of malt powder and malted milk balls. This recipe was a winner and will be made again!

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Reviewer:

Gwynne

Reviewed: Mar. 30, 2008

I altered the recipe, and as suggested to add more malt powder & crushed malt balls to create more flavor. I added 1 cup chocolate malted milk powder & 2 cups chocolate malt balls. It was excellent! Very creamy texture and tastes very close to Thrifty's 'Chocolate Malted Crunch'! :)

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9 users found this review helpful