600 ml thickened cream
300 ml whole milk
6 egg yolks
100 g caster sugar
75 g malted milk powder
- Put the cream and milk in a pan then bring to a simmer. Whisk the egg yolks, sugar and malted milk powder in a bowl then pour over the hot milk, whisking until everything is combined.
- Pour the mix back into a clean pan then cook over a low heat until the custard thickens enough to coat the back of a spoon. Strain through a sieve into a bowl, cover the surface with plastic wrap to stop a skin forming and put in the fridge until chilled.
- Pour into an ice cream maker and churn until frozen.