Malted Chocolate Ice Cream with Cocoa-Coffee Crumbs

Ingredients

• 2 oz. bittersweet chocolate (at least 70% cacao), broken into pieces
• 2 cups heavy cream
• 2 cups milk
• 2 tablespoons malted milk powder
• 12 large egg yolks
• ¾ cup sugar
• 6 tablespoons (¾ stick) unsalted butter, melted
• ¾ cup almond flour or almond meal
• ⅓ cup all-purpose flour
• ⅓ cup sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup ground coffee
• 1 teaspoon kosher salt
• Ice cream maker

Steps

1. Place chocolate in a medium bowl. Bring cream, milk, and milk powder just to a simmer in a medium saucepan. Whisk egg yolks and sugar in another medium bowl until pale and fluffy, about 2 minutes. Whisking constantly, gradually add ½ cup warm cream mixture.
2. Whisk yolk mixture into remaining cream mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 5–8 minutes.
3. Strain custard through a fine-mesh sieve into bowl with chocolate; let stand 5 minutes, then whisk to combine. Set over a bowl of ice water and let cool, stirring occasionally.
4. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container and freeze until firm, at least 2 hours.
5. DO AHEAD: Ice cream can be made 1 week ahead. Keep frozen.
6. Preheat oven to 325°. Combine butter, almond flour, all-purpose flour, sugar, cocoa powder, coffee, and salt in a medium bowl. Mix until no dry spots remain.
7. Spread out crumbs on a rimmed baking sheet and bake, stirring occasionally, until fragrant and dried out (they won’t take on any color), 15–20 minutes. Let cool. Serve ice cream topped with coffee crumbs.
8. DO AHEAD: Coffee crumbs can be made 5 days ahead. Store airtight at room temperature.