A simple, delicious treat; anyone from a dairy state will be sure to tell you that a malt is better than a shake. Only reason: the malted milk powder. Usually you can find this stuff in the ice cream toppings section of the store; sometimes it comes pre-mixed with sugar. If so, add more to taste.
While (in theory) one could just throw all of this in a blender and chop it up, it has a better consistency if you do these steps:
- Mix the milk and malted milk powder in a blender until the malt is dissolved.
- Add the ice cream in chunks; 1/4th of the pint at a time or so should be fine.
- Make sure all the ice cream is fairly mixed in. Don't mix until it's a thin paste, just until it's slightly lumpy, I guess.
- For best results, chill in freezer for 5 minutes. If you're in a hurry, well, don't bother.
That will make about 2 small glasses or one big ol' cup of tasty goodness.
This dopey "recipe" is brought to you by the concept of malted corn.