Chocolate Malted Ice Cream

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

1. In a large saucepan, heat milk to 175u0b0; stir in sugar and malted milk powder until dissolved. Whisk a small amount of the hot mixture into the eggs. Return to pan. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
2. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, malted milk balls and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) When ice cream is frozen, transfer to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

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

Taken from www.tasteofhome.com/recipes/chocolate-malted-ice-cream/ (may not work)