Malted Milk Toffee Crunch Ice Cream

Ingredients

• 6 egg yolks
• 1 1/2 cups malted milk powder
• 3/4 cup sugar
• 3 cups half and half
• 1/2 teaspoon kosher salt, or to taste
• 6 ounces toffee, chopped, storebought or homemade

Directions

1. Set a large, heavy saucepan on the counter and whisk together the egg yolks, malted milk powder, sugar, and 2 tablespoons half and half until you have a smooth, thick paste. Drizzle in the remaining half and half slowly, whisking as you go so the yolk mixture loosens evenly.
2. Place the pan over medium heat and cook, whisking often, until the mixture thickens into a custard that coats a spoon and holds a clear trail when you run a finger through it, 5 to 7 minutes. Stir in salt to taste.
3. Strain the custard into an airtight container, then refrigerate it for at least 8 hours. Freeze it in an ice cream maker according to the manufacturer’s directions. Transfer it back to the container, fold in the toffee chunks quickly, and freeze for at least 4 hours before serving.