Evan Moses Chocolate Malted “Frosty” Ice Cream

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If you ever get to Benkelman, Nebraska, stop in at the Dundy County History Museum and tell co-president Betty Deyle (pronounced “dial”) Lost Recipes Found sent you. There, amid the museum’s memorabilia, Deyle will serve you a dish of Evan “Bud” Moses’ chocolate-malted “Frosty” ice-cream at a working soda fountain. But until you get there? You can make the ice cream at home—thanks to Betty’s recipe-sharing generosity.

First a little back-story. Lost Recipes Found wouldn’t know about about Benkleman, Betty, Bud or his ice cream if it hadn’t been for a reader request from Christi Vanover, whose grandfather used to be the Dundy County Sheriff. “Whenever we visited Grandma and Grandpa, my Mom would take us down to Moses drugstore for a Frosty,” says Christi. “We hungered for it.”

Deepening the family “frosty” connection, Christi’s Uncle Gerry spent two of his teen years—from 1947 to 1949—making all of the ice creams at the drugstore following Bud Moses recipes. Every morning, Gerry says he’d “head to the train depot to pick up a cream can full of ice cream mix sent up from McCook, 50 miles east of Benkelman.” That, mixed with malt, syrup and milk, would become the Frosty. “We’d always run out by the end of the day,” says Gerry. Although pharmacist Bud kept the recipe a closely-guarded secret during his lifetime, he did eventually share it with his sister. After Bud was gone, she gave it to Betty Deyle, who has now passed it on to you. Betty has no idea if the Wendy’s hamburger chain was inspired to make its Frosty based on Evan Moses early version…but the two do taste remarkably similar.

Makes a generous 2 gallons

Ingredients

  • 1 1/2 jars (4 1/2 cups) vanilla malted milk powder (get Horlicks Original, if you can)
  • 1/2 gallon ice cream mix
  • 2 cups chocolate syrup (I used Hershey’s)
  • 2 cups simple syrup made by briefly boiling together equal parts sugar and water
  • 12 cups 2 percent or whole milk ( I used whole)

Instructions

  1. Blend malted milk powder with 4 cups of the milk. Set aside.
  2. In an enormous container (I used a punch bowl :) mix together chocolate and simple syrups. Stir in ice cream mix.
  3. Add malted milk from step 1.
  4. Stir in remaining milk.
  5. Pour as much of the mixture as will fit into ice cream maker and follow manufacturer instructions to churn. Repeat until all of the mix has been made into ice cream. Serve immediately as soft serve, or, freeze for another 3 or 4 hours for hard ice cream.

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