We got up when the mood struck us. We had a leisurely breakfast. We putzed around the house and yard. We read. We lounged in the pool with our books. The boys and I made the custard for ice cream. We had lunch out on the deck. We played a game. We went to see Mom and then went out for dinner before my meeting at church.
Spence was in charge of the supervising, cooking and stirring.
Jack was in charge of adding the ingredients to the pot.
When I got home, the boys and I finished the ice cream and we ate it soft-serve style as we watched movies. A perfect day!!
You may remember a few days ago I shared our Foodie Extravaganza's theme of Ice Cream. I had made a Chocolate Decadence Ice Cream and we linked up with a bunch of other bloggers who had also created ice cream flavors to share. The Ice Cream recipe that really caught my eye was from a new to me blog called My Daylights and written by Jen. Jen shared a recipe for Chocolate Malted Whopper Ice Cream. This was the second recipe on the queue and the first was mine. Yep, the very first recipe I read had me drooling all over my computer. I couldn't wait to make this ice cream.
I had planned to make it that same day and serve it up at a dinner party we had that night but time got away from me so it was put on hold. Then we celebrated Independence day the following day, so again it did not get made. Yesterday we spent having a crab boil. I was beginning to think I was never going to get to make the ice cream but today.....today was a free day and so making ice cream was a
We made a few changes to Jen's recipe. We didn't have chocolate malt powder so we used a little more sugar, some chocolate syrup and original malted powder. I had used all my eggs up for breakfast before we made the ice cream. A trip to the hen house provided 3 eggs so I had them use 2 whole eggs instead of 4 egg yolks.
Chocolate Malt Ice Cream
adapted from My Daylights
1 c. Light Cream
3 c. Heavy Cream
1/3 c. sugar
1/3 c. chocolate syrup
2 eggs, beaten with a fork
1 c. "Whoppers" (chocolate covered malt candies), coarsely chopped
Combine both creams, sugar and chocolate in a medium saucepan. Place over med heat and cook until heated through and sugar is dissolved, stirring often. Add a small amount of the cream mixture to the eggs, whisking continuously, add more cream mixture to the eggs, a little at a time while continuing to whisk until you have incorporated 1 c. of the cream into the eggs. Add the egg mixture to the cream mixture in the pan and heat, stirring continuously for about 4 minutes or until thick enough to coat the back of a spoon. Do not allow to boil. Remove from heat and allow to cool for a half an hour before covering with plastic wrap and placing in the refrigerator for at least 3 hrs or overnight.
Pour chilled mixture into an ice cream maker following manufacturer's directions. Add the chopped malted milk balls during the last 5 minutes of churning. Print Recipe