Vanilla Malt Ice Cream with Almond Butter Swirl

Apparently, we just had the hottest month ever recorded here in Connecticut. Usually, I scoff and pish at those who whine about New England’s meager heat and humidity, but July was excessive even by my standards. I fear this means I’m getting soft. I’ve been up here for over six years now; perhaps it’s impacted my capacity to distinguish oppressive heat from the merely uncomfortable.

Ice cream is lovely on either type of summer day. This is a delicious, rich vanilla ice cream spiked with malted milk powder and a creamy almond butter swirl. I think it’s my favorite of the ice cream recipes I’ve made so far. Words are inadequate to the task of conveying how perfectly the flavors of vanilla, malt, and almond complement one another. It’s like ice cream: the religious experience.

I would therefore be remiss if I failed to share the recipe.