Creamy Malted Chocolate Ice Cream

For the chocolate syrup:

• 1/2 cup malted Ovaltine powder
• 1/2 cup brewed coffee
• 1/2 cup sugar
• 1 1/2 ounces dark chocolate (chopped)

For the ice cream base:

• 2 cups whole milk
• 1 tbsp plus 1 tsp cornstarch
• 3 tbsp cream cheese
• Pinch of sea salt
• 1 cup heavy cream
• 1/2 cup sugar
• 2 tbsp light corn syrup

1. In a small sauce pan bring the Ovaltine, coffee and sugar to a simmer. Take it off the heat and add the chocolate. Stir and set aside.
2. Take 2 tbsp of the milk and mix it in a small cup with the cornstarch, set aside.
3. Whisk the cream cheese and salt together until smooth. Add the chocolate mixture gradually and whisk until well combined.
4. Mix the rest of the milk, sugar, cream and corn syrup in a 4 quart pot. Bring to a boil and simmer for 4 minutes.
5. Take the pot from the heat and add the cornstarch mixture.
6. Bring the mixture back to a simmer and cook for about 2 more minutes and you see it getting a little thicker.
7. Slowly add the milk mixture to the chocolate, whisking to remove any lumps.
8. Transfer the completed mix to a one quart zip lock bag, seal and place in an ice water bath for about 30 minutes.
9. Pour the contents of the bag into the canister of your ice cream maker and follow the instructions. Allow at least 4 hours freezing time before eating.