Chocolate Malted Whoppers Ice Cream

• 5 eggs, beaten
• 1 cup sugar
• 1/2 cup chocolate instant malted milk powder
• 2 cups milk
• 1 tablespoon vanilla extract
• 4 cups heavy cream
• 1 cup malted milk balls, coarsely chopped

1. In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
2. Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
3. Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
4. Stir in the vanilla; press plastic wrap onto the surface of the custard.
5. Refrigerate for at least 4 hours or overnight.
6. Stir in the heavy cream and malted milk balls.
7. Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer's instructions.
8. Keep remaining custard chilled until ready to be churned.
9. Allow the churned ice cream to"ripen" in the cylinder in its freezer or your refrigerator's freezer for 2-4 hours before serving.

eggs, sugar, chocolate instant malted milk, milk, vanilla, heavy cream, milk

Taken from www.food.com/recipe/chocolate-malted-whoppers-ice-cream-72651 (may not work)