Chocolate and malt are some of my favourite childhood treats. When I was a kid, I would eat spoonfuls of Horlicks straight out of the bottle, or use whatever leftover pocket money I had to buy Horlicks sweets. I love a tall glass of ice-cold horlicks spiked with a spooful or two of condensed milk. And when the local supermarket started selling Malteses, I bought and ate so many packets that the roof of my mouth was sore for a whole week.
No surprise then, why this recipe jumped out at me from Claudia Fleming's The Last Course. I recently acquired a lovely ice cream maker which a kind and unsuspecting friend (I didn't tell him it weighed 11kg) lugged it home for me all the way from Perth, Australia. Since then, it's been ice cream galore for me and my neighbours, as I experimented with all sorts of flavours from vanilla and raspberry ripple to lime, lychee, coconut and dulce de leche. Using 1.25 cups of malt powder to 4 ounces of chocolate, this ice cream was super-malty (which I really like), though I think it could benefit from a stronger dose of chocolate. Next time I might experiment with using less milk and more cream and using more bitter chocolate and less milk chocolate to richen the texture and the chocolate factor. But for now, it ain't half bad at all.
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