Preparation:
MIXTURE 1 Scald the cream, cool slightly. Whisk the eggs and sugar together. Slowly add the hot cream to the egg mixture. Cook over double boiler until done (see below) but do not let it curdle. Cool overnight in refrigerator.
MIXTURE 2 Scald the cream, cool slightly. Add the malted milk and mix thoroughly. Cool overnight.
The next day, combine mixtures 1 and 2, add 1 tsp vanilla. Partially freeze (according to the directions with your ice cream machine), add the chocolate chips, and finish freezing.
Testing stirred custard for doneness: Dip a spoon into the custard to form a coating on the spoon. Run your finger across the spoon. The custard is done when your finger leaves a clean track through it. |
