1

Warm the half-and-half, sugar, and salt in a medium saucepan.

2

Take out the largest bowl. Call it bowl #1 and prepare an ice bath in bowl #1. Set aside bowl #1.

3

Pour the cream, vanilla, and malt powder. into bowl #2 and whisk them together. Set a mesh strainer on top. Set aside bowl #2.

4

Take out bowl #3. Put in 6 egg yolks and whisk together. Slowly pour the warm mixture from the saucepan into bowl #3, whisking constantly. When all is poured and whisked thoroughly, pour back into the saucepan and scrape bowl into saucepan with a heatproof spatula.

5

Put the saucepan on medium heat and stir constantly with heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Be mindful, stir constantly, don't step away from the stove.

6

Take out bowl #2 containing cream and malt mixture, with strainer on top. Pour the custard from the saucepan, through the strainer, and stir it into the cream and malt mixture.

7

Put bowl #2 into ice bath (bowl #1). Stir the custard in bowl #2, in the ice bath, until it cools. Leave in the ice bath for a total of 1 hour.

8

Chill the mixture thoroughly in the refrigerator

9

Coarsely chop the malted milk balls.

10

Freeze the mixture in an ice cream machine following the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.