Malt Ball Bombe

Directions

1. 1
   Chill 12 metal half-moon molds (1/2-cup capacity) in the freezer.
2. 2
   Beat the chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary.
3. 3
   Wearing rubber gloves, remove the molds one at a time from the freezer; fill them with chocolate ice cream, pushing down on the ice cream to prevent air pockets.
4. 4
   Make the top even and smooth; return the filled molds immediately to freezer.
5. 5
   Let the chocolate ice cream become firm, but not too hard to spoon out, about 1 hour.
6. 6
   Remove the molds from the freezer one at a time; use a 1-ounce ice cream scoop or round tablespoon to scoop out ice cream from the center, leaving 1/2-inch border around the edges.
7. 7
   Return the molds immediately to freezer.
8. 8
   Soften the vanilla ice cream as above.
9. 9
   Add the malted milk powder, and stir just to combine.
10. 10
    Remove the molds from the freezer, and fill each center with malted vanilla ice cream, smoothing the top with an offset spatula.
11. 11
    Return to the freezer, and chill until firm, 1 hour more.
12. 12
    Working with 2 molds at a time, remove from the freezer; dip in warm water for a few seconds.
13. 13
    Use your finger to gently slide the ice cream out of the molds.
14. 14
    Match two halves, flat sides together; wrap in plastic wrap.
15. 15
    Gently press the halves together; return to freezer.
16. 16
    Repeat with the remaining molds.
17. 17
    Let the balls harden, about 1 hour.
18. 18
    Melt the chocolate in the top of a double boiler or a heatproof bowl over a pot of barely simmering water.
19. 19
    When melted, remove from heat; stir the chocolate occasionally to let it cool, 8 to 10 minutes.
20. 20
    Place a wire rack over a rimmed baking sheet; set aside.
21. 21
    Remove 1 malt ball at a time from the freezer; dip in the melted chocolate.
22. 22
    Using a spoon or small offset spatula, very quickly turn to coat the ball and lift it out of the chocolate.
23. 23
    Place on a wire rack, and let excess chocolate drip off (chocolate will adhere to wire rack if allowed to sit too long).
24. 24
    Gently transfer the malt ball bombe to a waxed-paperlined tray; return to the freezer before the chocolate is completely set.
25. 25
    Repeat the process with the remaining balls.
26. 26
    If not serving immediately, wrap each ball in plastic wrap after it is completely frozen.
27. 27
    Serve on plates with forks.