Chocolate Malt Ice Cream with Sugared Almonds
- Servings: Makes 4-6 sundaes
- Place chopped chocolate in a medium bowl. Set aside.
- In a medium saucepan, combine 1 cup of cream, 1 cup milk and 2 tablespoons sugar. Bring to a simmer. Remove from heat.
- In a medium bowl, combine egg yolks and 1/4 cup sugar. Whisk until pale yellow and thick.
- To temper, or warm the egg yolks, whisk in a little of the hot cream, about ¼ cup, then a little more. Gradually whisk in the rest of the cream into the eggs. Return the entire mixture to the saucepan.
- Carefully cook over medium low heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 6-8 minutes.
- Pour over chopped chocolate. Stir until chocolate is thoroughly melted and combined. Stir in malted milk powder.
- Pour through a sieve into a medium bowl set over ice. Stir and let sit until chilled, adding more ice if needed.
- Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded plastic container, and freeze.
- Combine almonds, ½ cup sugar, butter, and vanilla in a medium skillet. Cook over medium heat, tossing frequently until nuts are toasted and sugar is liquefied and caramel colored.
- Spread on a greased parchment or foil lined bake sheet. Sprinkle with salt and cool completely.
- When ready to serve, break up nuts a little and layer with ice cream scoops in glasses.