Chocolate Whopper Ice Cream

4 1/2 cups malted milk balls (about 18 oz)
4 cups milk
1 cup cocoa
2 cups sugar
5 eggs, beaten
1 cup light corn syrup
1 tablespoon vanilla
4 cups heavy cream
1 cup chocolate syrup

Place malted milk balls in blender or food processor and partially crush a few at a time. Set aside.

Heat two cups milk in heavy saucepan. As milk is heating, combine sugar and cocoa; stir into hot milk. Continue to heat milk, stirring frequently to prevent scorching, until milk mixture just begins to boil. Remove from heat and gradually stir approximately half the milk mixture into beaten eggs. Pour beaten eggs back into hot milk, stirring as you do so. Return pan to the stove, stirring constantly, cook custard until thickened. Remove from heat, add vanilla and cool completely by placing pan in ice water. Add remaining two cups milk, corn syrup and cream to custard.


Pour mix into canister, place dasher in canister and place canister in freezer bucket. Attach crank assembly. Fill bucket with about 2-3 inches crushed ice, sprinkle with 1/4 cup rock salt, layer with more ice and salt until ice level is above the ice cream mixture in the canister. Crank by hand or plug freezer in and freeze about 10 minutes. Halfway through freezing process stop freezer and carefully remove lid of canister (without removing canister from the bucket), add crushed malted milk balls. Replace lid and continue to freeze until hand crank is too stiff to turn or until electric freezer automatically shuts off (about 10-20 minutes longer). During freezing process, continue to add ice and salt to freezer bucket as needed to keep ice level above ice cream mix level.


When frozen, drain off excess water from bucket and remove freezer crank housing. Without removing canister from bucket, take lid off canister and carefully remove dasher from canister. Partially stir chocolate syrup into ice cream, creating a ribbon of chocolate throughout ice cream. Replace canister lid. Pack additional ice and salt around canister. Cover top of bucket with heavy towel or newspaper and allow ice cream to ripen for about 30 minutes to blend flavors and harden.

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