Malted Milk Toffee Crunch Ice Cream Recipe

• 6 egg yolks
• 1 1/2 cups malted milk powder (recommended: Ovaltine; see note)
• 3/4 cup sugar
• 3 cups half and half
• 1/2 teaspoon kosher salt, or to taste
• 6 ounces toffee, chopped, storebought or

1. In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.
2. Slowly pour in remaining half and half, whisking until yolk mixture is incorporated. Cook over medium heat, whisking frequently, until a custard forms against the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Add salt to taste.
3. Pour custard through a strainer into an airtight container and chill at least 8 hours. Churn in ice cream maker according to manufacturer's instructions. Return to container, quickly stir in toffee chunks, and chill in freezer for at least 4 hours before serving.

egg yolks, milk, sugar, kosher salt, toffee

Taken from www.seriouseats.com/recipes/2012/09/malted-milk-toffee-crunch-ice-cream-recipe.html (may not work)