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1
Combine the cream, 1/2 cup milk, malted milk powder, sugar, cocoa powder, corn syrup, and salt in a saucepan.
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2
Whisk well to dissolve the malt powder and cocoa.
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3
Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
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4
While the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders have dissolved.
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5
Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly.
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6
Whisk the mixture until smooth and simmer over very low heat, stirring constantly, for 2 minutes, or until thickened.
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7
If the mixture is lumpy, strain it through a sieve.
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8
Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
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9
Refrigerate the mixture uncovered until it is completely chilled (below 40F).
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10
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
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11
Transfer the soft ice cream to a chilled mixing bowl and fold in the chopped malted milk balls.
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12
Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
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13
Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
