Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2 teaspoons salt (when we made this it was too salty so we recommend cutting back to ½ teaspoon of salt)
• 3 egg yolks
• 1 cup sugar
• 3 oz milk chocolate, chopped
• 2 oz dark chocolate (70%), chopped
• 3 tablespoons malt powder

Instructions

1. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
2. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
3. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
4. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
5. Remove the custard from the heat. Put both chocolates in a large heatproof bowl and pour the hot custard over them. Whisk until the chocolates are melted and the custard is smooth. Whisk in the malt powder and immediately pour the custard through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
6. When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

Godby, Jake; Vahey, Sean (2012-04-13). Humphrey Slocombe Ice Cream Book (Kindle Locations 800-808). Chronicle Books LLC. Kindle Edition.