Easy Malted Ice Cream

1¼ cups sugar, divided

9 egg yolks

1 quart heavy cream

¾ cup malted milk powder

Pinch of salt

1 tablespoon vanilla extract

In a large bowl, whisk half of the sugar with the egg yolks. Set aside.

In a large saucepan over medium heat, combine the cream, malted milk powder, salt and the remaining sugar. Bring to a simmer.

Once the cream mixture is hot, while whisking the eggs pour the cream slowly into the bowl of eggs. Stir in the vanilla. Refrigerate the mixture until completely chilled, about 4 hours.

When the mixture is completely chilled, beat with an electric mixer until thick, 8-10 minutes. Transfer to a freezer-safe, airtight container and freeze until firm, at least 4 hours. Enjoy within 3 days.

Makes 2 quarts.

@Recipe nutrition:Nutrition information per ½ cup serving: 344 calories, 26 g fat (15 g saturated), 25 g carbohydrates, 0 fiber, 5 g protein, 204 mg cholesterol, 106 mg sodium.

Alison Ladman for the Associated Press