I am eating a lot of this ice cream - very smooth smooth with a nice density, malty, and not too milky or eggy. The ice cream base ratio is adapted from David Lebovitz's vanilla ice cream.

Malted Ice Cream

1 cup whole milk
1/2 to 2/3 cup sugar
1/4 cup barley malt powder
1/3 cup wheat malt powder
1 tsp vanilla extract
5 egg yolks, beaten
2 cups cream 
gingersnap cookies

Warm whole milk, sugar, malt powder, and vanilla. Temper eggs with milk mixture and heat again till it thickens - about 170 degrees. For some reason our temperature hit 200 but the mixture didn't curdle nor did it really thicken to the point of coating the back of a spoon with the line drawn down. Strain. Stir in cream and cool overnight. Serve with gingersnap cookies.