Chocolate Malt Ice Cream

My mom instilled a love of malt for me at a young age. This "old fashion" flavor particularly enhances my other passion: Chocolate. This recipe comes from "The Best Ice Cream Maker Cookbook Ever" by Peggy Fallon. After sampling a few recipes from the book, this is definitely my my favorite so far. We ate the whole thing in 2 days.

Chocolate Malt Ice Cream
Malt can be a challenge to find. Check the dessert aisle of your local grocery store.

2 cups heavy cream
2 cups milk
1/2 cup malted milk powder
1/2 cup sugar
Dash of salt
2 egg yolks
8 ounces milk chocolate, finely chopped (Note: Do not skimp on the quality! Cheap chocolate will not en corporate well with the other ingredients and will be gritty.)
1 teaspoon vanilla extract

1. In a medium saucepan, combine the cream, milk, malted milk powder, sugar and salt. Cook over medium heat, stirring, until the sugar dissolves and the mixture is well blended and hot, 6 to 8 minutes.
2. Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm malted cream. Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160 degrees F. on a candy thermometer), 5 to 10 minutes. Do not boil or the egg yolks will curdle. Remove from the heat.
3. Immediately add the chocolate and stir until melted and smooth. Strain the custard into a bowl and partially cover. Let cool 1 hour at room temperature. Stir in the vanilla. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days.
4. Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions. Transfer to a covered container and freeze at least 3 hours or as long as 3 days.