Preparation

• In a 3-quart saucepan, whisk the cream, milk, and malted milk powder over medium heat until the powder dissolves. Continue cooking, undisturbed, until beginning to steam, about 5 minutes. Keep warm.
• In a large bowl, beat the egg yolks and sugar with an electric hand mixer on medium speed until thick, wide, pale-yellow ribbons fall from the turned-off beaters, about 4 minutes. Beat in the vanilla and salt.
• Beat about half the warm cream mixture into the egg yolk mixture until smooth. Beat the contents of the bowl into the remaining cream mixture in the pan. Cook over low heat, stirring constantly with a wooden spoon, until it reaches 170°F on an instant read thermometer and can thickly coat the back of the spoon, 5 to 6 minutes.
• Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate until thoroughly chilled, at least 4 hours or up to 1 day, covering once cold.
• Stir the ice cream mixture and churn it in an ice cream machine according to the manufacturer’s instructions until it’s the consistency of soft-serve ice cream. Serve or pack into a container, seal, and store in the freezer for up to 1 month.