Step 1

Freeze a 9-inch round pan and your ice cream maker according to its instructions.

Step 2

Place the chocolate chips in a small bowl and set aside. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.

Step 3

In a medium saucepan, heat the milk, cream, malted milk, vanilla extract and salt over medium-low heat until it's just about simmering, not boiling.

Step 4

Pour the hot mixture over the chocolate chips just until they're completely covered, then place a plate on top of the bowl to trap the heat for 5 minutes.In the meantime, while stirring constantly, pour about 1/2 cup of the hot mixture into the yolks. Then carefully pour the yolk mixture into the pot of remaining cream, again while constantly stirring.Return to the bowl of chocolate and stir the mixture with a small rubber spatula until it's smooth. While stirring, pour the chocolate mixture into the pot.

Step 5

Continue whisking everything in the pot over medium-low heat until it's thickened very slightly and gently simmering.

Step 6

Strain the ice cream mixture through a fine mesh sieve into a medium heat-proof bowl and let cool to room temperature, whisking occasionally. Cover and refrigerate overnight.

Step 7

Set up your ice cream machine and whisk the cold ice cream mixture. Pour the mixture into the machine and churn according to its instructions.When the mixture is thick like soft ice cream (time will vary depending on the ice cream machine but it takes me about 30 minutes in my Kitchenaid ice cream attachment), add about 3/4 of the crushed malted milk balls and continue churning for 3-5 minutes.

Step 8

Spread the ice cream into the cold round pan, sprinkle with the remaining malt balls, cover and freeze overnight.