Malted Milk Ice Cream

The weather here is still swinging wildly between nice and chilly, and my cooking has been keeping pace with the weather. The other day, I made soup from leftovers (no recipe for you there, sorry!) and a batch of ice cream.

This is a quick and easy recipe - no need for cooking anything. Just mix, refrigerate, and churn. And if you've got an ice cream maker with its own compressor, like the Breville ice cream maker that I have, you don't even need to chill the mixture.

If you have an ice cream maker with a bowl that needs to be frozen before churning, you'll get the best result if your ice cream base is cold before you start to churn.

Malted Milk Ice Cream

2 cups heavy cream
1 can chocolate sweetened condensed milk (this is sold seasonally - I stocked up - if you can't find it, use regular sweetened condensed milk and add chocolate syrup to taste.)
1/2 cup malted milk powder (the kind you mix with cold milk - not the one you need to heat)
1 tablespoon vanilla extract
Pinch of salt

Combine all of the ingredients, mix well, and chill until cold.

Churn in your ice cream maker according to the manufacturer's instructions. Transfer to a storage container and freeze until firm.

Yum