How To Make The Best Ice Cream

By Tasty

Ingredients

Instructions

1. In a small bowl, whisk together the malted milk powder, Ovaltine, 1/3 cup sugar, cocoa powder, salt and espresso powder. Set aside.
2. In a medium saucepan over medium-high heat, whisk 1 1/4 cups of the whole milk, the heavy cream and corn syrup for about 2 minutes, until the syrup is fully mixed in. Slowly whisk in the dry mixture until smooth.
3. Lower to medium heat and stir often for 5 to 7 minutes, until small bubbles form around the edges and the base reaches 190°F (87°C).
4. Whisk the cornstarch with the remaining 1/4 cup whole milk until smooth. Whisk the slurry into the hot base and cook 30 to 45 seconds, stirring constantly, until lightly thickened. Remove from heat.
5. Stir in the vanilla and chopped chocolate until smooth, glossy and fully melted. Strain through a fine-mesh sieve into a clean bowl, press plastic wrap onto the surface, and refrigerate at least 2 hours or overnight until very cold.
6. Churn the chilled base in an ice cream machine following the maker's instructions until soft-serve consistency, 20 to 30 minutes.
7. Meanwhile, make the simple syrup: cook 1/4 cup sugar and 1/4 cup water over medium-high heat, whisking, for about 3 minutes until fully dissolved. Remove from heat and set aside.
8. Microwave the marshmallow creme on high for 10 seconds. Stir in 2 tablespoons of the warm syrup until smooth and pourable. Add more syrup, 1 teaspoon at a time, until drizzleable. Set aside.
9. Layer the churned ice cream in a pint-sized freezer-safe container, filling it one-quarter full at a time, and drizzle 3 tablespoons of marshmallow swirl over each layer. Finish with a layer of ice cream and the rest of the swirl on top.
10. Freeze at least 6 hours, or overnight for best results, until scoopable.

Summarized from Tasty's video. Watch it for the details.

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