In a bowl, mix together the cream, milk, malt powder, and a splash of vanilla extract. Whisk to remove any lumps, but don't worry too much since it will be strained later. Set to the side.

Pour the half and half into a pot and place it on the stove over medium-high heat.

While the mixture is warming up, stir together the egg yolks and sugar in a separate bowl.

Once half and half is very warm, but not boiling, gradually pour it into the egg and sugar mixture while tempering it. Stir well to combine.

Pour the combined mixture back into the pot and return it to the stove over medium-high heat.

Stir the mixture continuously and heat it until it reaches a temperature of 82°C (180°F).

As soon as it reaches 82°C (180°F), remove it from the stove and pour it into the malted milk powder+heavy cream mixture. Stir well to incorporate everything.

Strain the mixture through a fine mesh strainer to remove any lumps or solids.

Refrigerate the mixture until it is completely cool, preferably overnight.

Once the mixture is cool, pour it into your ice cream machine and follow the manufacturer's instructions for churning.

Once the ice cream has reached a thick and creamy consistency, scoop it out of the machine and into a container and place in the freezer. It is now ready to be enjoyed at any time!