Malted Milk Ice Cream

Is it ice cream season yet?

Malted Milk Ice Cream

adapted from here

2 cups full-cream milk
1 tablespoon cornflour
45g cream cheese, softened
1/4 teaspoon sea salt flakes
1 1/4 cups thickened cream
115g caster sugar
2 tablespoons light corn syrup
½ cup malted milk powder

Make a cornflour slurry by mixing 2 tablespoons of the milk with the cornflour. Set aside.

In a mixing bowl, whisk the cream cheese with the salt. Set aside.

In a large saucepan, bring the remaining milk, cream, sugar, corn syrup to a rolling boil over medium-high heat. Boil for 4 minutes, remove from heat and gradually whisk in the cornflour slurry.

Put the pan back on the heat and bring it back to a boil over medium-high heat for about a minutes, until thickened. Remove some of this mixture and put it back to the cornflour bowl. Add the cream cheese and whisk. Then add the malted milk power and whisk until you have a smooth paste. Next, very gradually, add this mixture back to the saucepan, whisking vigorously. Cook, stirring, until slightly thickened, about 2 minutes. Remove from the heat. Set aside.

Pour the mixture into a large bowl or jug, cover the surface of the mixture with cling film to prevent a skin from forming, and chill in the refrigerator until completely cold.

Pour the mixture into an ice cream machine and churn according to the manufacturers instructions. Eat straight from the machine when it's thick and creamy, or store it in a container in the freezer. Take it out of the freezer for a good 20 minutes before serving so that it's that perfect "scoopable" consistency.