I have had two large cartons of Whoppers in my pantry for months after making some cookies with them a while back.  I have a major tendency to overestimate the amount of an ingredient I will need, so this is a common problem.  Since it is my (very noble) goal to try all of the chocolate ice creams in The Perfect Scoop, and I had all the ingredients on hand, I decided to give this a go and as a bonus, use up some of those Whoppers!  It was delicious and tasted exactly like a chocolate malt.  This is another French-style ice cream (i.e. custard-based) so it has a very creamy texture.  This made a TON of ice cream – I think close to 2 quarts!  If you like Whoppers, you will love this.

Recipe Rewind: tried and true favorites I’ve made recently
“Benchiladas” – my husband’s eternal favorite dinner

Malted Milk Whopper Ice Cream


1 cup half-and-half

¾ cup sugar

pinch of salt

2 cups heavy cream

¼ tsp. vanilla extract

2/3 cup malt powder

6 large egg yolks

2 cups malted milk balls, coarsely chopped



Warm the half-and-half, sugar and salt in a medium saucepan.  In a large howl, whisk together the heavy cream, vanilla and malt powder and set a mesh strainer on top.


In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.


Stir the mixture constantly over medium heat with a heatproof spatula, scarping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer and whisk it into the malted milk mixture.  Stir until cool over an ice bath.


Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.  As you remove the ice cream from the machine, fold in the chopped malted milk balls.

Source: The Perfect Scoop by David Lebovitz, 10 Speed Press, 2007.