The Perfect Scoop, and it's truly wonderful.
As the recipe is widely available online, I feel alright about reproducing it here. (Note: We accidentally swapped the quantities of cream and half-and-half and, uh, sampled a few malt balls before adding to the ice cream, and it's still lovely.)
Malted Milk Ice Cream, by David Lebovitz
1 cup (250 ml) half-and-half
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
1/4 teaspoon vanilla extract
2/3 cup (90 g) malt powder
6 large egg yolks
2 cups (350 g) malted milk balls, coarsely chopped
1. Warm the half-and-half with the sugar in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder. Set a mesh strainer on top.
2. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a wooden or heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
4. Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.