When I came across a recipe for Malted Chocolate Ice Cream in Bon Appetit Magazine, I instantly knew that I must create it for my charming friend Marla. Her guilty secret is a wild passion for Malteasers (chocolate covered malt balls). While her husband Ed and I prefer to poison ourselves with Twizzlers, Marla has always preferred Malteasers.
I made the ice cream and transferred it to the freezer. While cleaning up I licked the bowl to taste. I was instantly transported back to my childhood. Totally reminiscent of the chocolate Drumsticks of my youth. Usually the corner store only stocked Vanilla Drumsticks, but once in a while they carried the cones filled with a light chocolate ice cream. This malted milk ice cream reminded me exactly of those. I knew I had to recreate them!
The base for this ice cream requires a dozen egg yolks! Luckily, Marla made us an incredible Lady Baltimore cake that used a ton of egg whites, so the yolks were just sitting in the fridge the next day. It was meant to be!
The hot custard melts the chocolate. 
Before the liquid can go into the ice cream machine it needs to chill for a while in an ice water bath. 
While the ice cream was freezing, I tackled the cocoa-coffee crumbs. Bon Appetit magazine calls them “delirium inducing” and I have to concur!
Cocoa powder, ground coffee, flour, melted butter, sugar and ground almonds are combined and then spread out on a cookie sheet and baked in the oven until dry and crispy.
A dip in melted chocolate and then a roll in salted roasted almonds, because that’s how we roll around here. Extra deliciousness. Sweet and salty is just an awesome combo.
Malted Chocolate Ice cream is scooped and cones are filled. 
A final dip in more melted chocolate and a finishing touch of cocoa- coffee crumbs!!
