Vanilla Malted


Preparation info

    • Difficulty


Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

“Make it a malted.” We love malt at Ample Hills. We add it to our blondie recipe, we add it to our chocolate milkshakes, and we even make a peanut butter malted ice cream. The rich, milky, wholesome, almost caramel notes of malt powder are a perfect addition to countless other flavors. In this recipe, we add malt powder to vanilla ice cream, along with handfuls of malted milk balls.


  • pounds (680 g) malted milk balls


    1. Place the malted milk balls in the freezer for at least 1 hour.
    2. Make the malted ice cream: Prepare Walt’s Dream according to the recipe directions. Prior to heating the base, add the malted milk powder and whisk vigorously to combine.
    3. Transfer the base to the ice bath, add the vanilla, and stir to combine. Let cool for 15 to 20 minutes. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
    4. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
    5. While the ice cream is churning, crush the malted milk balls into pieces. At the shop, Brian uses a round metal thingie—he doesn’t really know what it’s called, or what it’s supposed to do, but he thinks of it as his personal malt ball crusher. (Actually, it’s a tamping tool for the espresso machine.) You can use any blunt object, such as a wooden mallet or the bottom of a soda bottle. Lay the malted milk balls out on a baking sheet and start whacking away at them, but be careful not to pulverize them too much. We like to keep our pieces fairly large. If you’re OK with much smaller pieces, you can throw the malt balls into a food processor for a quick spin.
    6. Transfer the cooled base to a storage container, folding in the crushed malted milk balls as you do. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.