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1
Place the milk, cream, 1/4 cup of the sugar and, if desired, the vanilla bean seeds and pod (now empty) in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175 degrees F.
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2
Place the egg yolks, 1/4 cup of the sugar, the vanilla extract and salt in a small metal bowl and whisk until completely mixed.
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3
Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while.
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4
Continue adding the milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups.
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5
Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees F. Do not allow the mixture to boil.
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6
Strain into a metal bowl and discard the solids.
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7
Gradually add the malt powder, whisking all the time.
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8
Set the mixture aside until it reaches room temperature.
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9
Cover and refrigerate until it reaches 40 degrees F, about 3 hours.
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10
Transfer to an ice cream maker and proceed according to the manufacturers instructions.
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11
When the ice cream is just beginning to come together but has not hardened completely, add the graham crackers and process for about 5 more minutes.
