Good news! There's no ice cream machine required to follow the recipes in our new energy-efficient frozen dessert series (just a little nook in your freezer). That's one less thing to buy (ice cream machine) and less energy to burn (churning).

Malt, that je ne sais quoi in Ovaltine (and beers, malt liquor, malted milk) is something humans have been making for a really long time by sprouting grains (often barley) and then halting the sprouting process by heating and dehydrating the germinating grains. A "malted" as New Yorkers call the the shake made with malted milk, refers to a tub of malted grain extract, usually in malt powder form, added to the ice cream and milk in the blender. Ovaltine is a malted chocolate drink mix that's already got the proportions right, as far as I'm concerned, but you could just as easily substitute a mixture of malted milk powder, cocoa powder, and sugar (though you'll ruin your chances of acquiring a Secret Squadron badge).

The method for this no-churn is very similar to the brown bread ice cream: cook a custard base with egg yolks, chill it, fold it into whipped cream and put it in the freezer. Nothing complicated here. Just be sure to chill the custard (either over a bowl of ice water or in the fridge overnight) or it'll deflate your whipped cream when you combine the two. If you find the custard is a little lumpy with undissolved Ovaltine or some overcooked egg yolk bits, definitely pour it through a strainer before you fold it into the cream.

INGREDIENTS