- 2 1/2 cups skim milk
- 2/3 cup sugar
- 1/2 cup nonfat dry milk
- 1/2 cup malted milk powder
- 3 1/2 ounces unsweetened chocolate, chopped
- 3/4 cup pasteurized liquid egg whites (see Note)
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Blend milk, sugar, dry milk, malted milk powder and chocolate in a blender until fairly smooth. Pour into a large saucepan and bring to a simmer over medium heat, whisking almost constantly. Remove from the heat.
- Pour egg whites into a large bowl and whisk in the milk mixture in a slow, steady stream until smooth. Whisk in vanilla and salt. Refrigerate until cool, at least 3 hours or overnight.
- Freeze the ice cream mixture in an ice cream maker, according to the manufacturer's directions. If using the ice cream for sandwiches, freeze until it's firm enough to hold a scoop shape.