Milky Way Malt and a Royal Mess

When I was little my mom and dad would occasionally take us to the drive in.  I remember the gals on the roller skates and how they glided up to the door of the car and attached a tray to the window.  I recall how cool I thought it was to see them skate from the window to the cars with a tray balanced on one hand.  I wanted to do that.  But what I remember most was getting to order whatever I wanted and I always wanted a chocolate malt. 

To me, chocolate malts just have a special flavor.  It was a flavor that I could never get enough of...knowing that, my mom got some some malted milk flavor so that I could put some in my milk.  Oh, how I loved it.

Recently, The Good Stuff Cookbook by Spike Mendelsohn became available.  I was intrigued by his Milky Way Malt.  Yes, I bought the cookbook because of this recipe!

My new learning is that I should not become too eager.  It was a very warm day when I decided it was the day for the Milky Way Malt.  The chocolate on the whoppers was a bit too soft and the ice cream was softening much too quickly.  On top of that the blender somehow became too loose...or it wasn't tightened to begin with...anyway, I lifted off the container and had ice cream all over everything! 

Since I had ice cream on oozing all over the place and on me too, I couldn't take a picture of the total disaster but the one below gives you an idea.  I moved the blender to the closest sink, so naturally, the floor was involved also.

I was able to save a little so that I could try to enjoy the malt.  It is hard to enjoy something after dealing with such a mess.  But, I managed!  "grin"  It actually became more of a sundae than a malt but I didn't care...I got to taste the malt...yum!

Milky Way Malt

adapted from The Good Stuff Cookbook

Yield:  4 servings

1/4 cup hot fudge sauce
1/4 cup butterscotch sauce
1 1/2 cup malt balls, reserve 1/4 cup for garnish
2 cups vanilla ice cream
Whipped Cream

Drizzle about a tablespoons of the hot fudge sauce and a tablespoon of the butterscotch sauce down the sides of an 8 ounce glass.  Turn the glass coating the inside.  Repeat with the remaining three glasses.

Place the malt balls in the blender and pulse until they are crushed but not powdery.  Or, place them in a plastic bag and smash with a mallet. Set aside 1/4 cup for garnish.

Add the ice cream to the crushed malt balls and blend until smooth, about 30 seconds.  Pour into the prepared glasses.  Top each serving with a dollop of whipped cream.  Sprinkle crushed malt balls onto the whipped cream.

PRINTABLE RECIPE

I will definitely make these again.  But, I will make certain that the blender is secured!