Malted Milk Whopper Ice Cream

1 c. half-and-half
3/4 c. sugar
Pinch of salt
2 c. heavy cream
1/4 tsp. vanilla extract
2/3 c. malt powder
6 lg. egg yolks
2 c. malted milk balls, coarsely chopped

Warm half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together heavy cream, vanilla, and malt powder and set a mesh strainer on top.

In a separate medium bowl, whisk together egg yolks. Slowly pour warm mixture into egg yolks, whisking constantly, then scrape warmed egg yolks back into the saucepan.

Stir mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour custard through strainer and whisk it into malted milk mixture. Stir until cool over an ice bath.

Chill mixture thoroughly in refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. As you remove ice cream from machine, fold in chopped malted milk balls.