COMBINE INGREDIENTS

Pour a small amount of milk in a medium sauce-pan and whisk in the malt powder. Once combined

and no clumps of malt remain, add the remaining milk, cream, sugar, and salt. Stir to combine with

a large spatula. In a separate bowl, whisk egg yolks.

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COOKING THE BASE

Place sauce-pan over medium heat and warm to 120°F using a candy thermometer to continually

check temperature. When the base reaches desired temperature, slowly pour the whisked egg yolks

into the cream mixture while continually whisking. Heat base to 160°F stirring occasionally. Once the

base reaches 160°F, continually stir and scape the bottom of the pan until temperature reaches 192°F.

At this point, the base will look slightly ‘puffy’ and will coat the back of a wooden spoon or spatula.

Remove from the heat.

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COOLING

Once base has reached temperature, immediately pour through a medium mesh sieve into a bowl

resting in an ice bath. Let cool for 20 minutes or until room temp. Stir occasionally. Place the base in

the refrigerator to complete cooling to 40°F. The base can be stored in the refrigerator for a couple

days before freezing.

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FREEZING

Pour base into freezing basin of your ice cream maker and freeze according to the directions. Once it

is frozen to soft serve consistency, pull out half of the base and place in freezing container. Add toffee

and chocolate chip slivers. Lightly mix using an up and down motion with an ice cream spade. Layer

the remaining base on top and add more toffee and chocolate slivers. Again lightly mix. Be sure to mix

quickly, so thebase does not melt. Sprinkle more chocolate chip slivers and toffee chunks on top. Cover

and freeze. It will take 2-6 hours to completely freeze depending on your freezer and desired firmness.

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