* 3 cups whole milk 
  * 1 cup heavy cream
  * 2 TBS nonfat dry milk
  * 1 cup plus 2 TBS malted milk powder
  * 2/3 cup sugar
  * 12 large egg yolks
  * 3 oz milk chocolate, finely chopped
  * 2 oz 64% dark chocolate, finely chopped


Combine the milk, heavy cream, and dry milk in a pot and bring to a boil over high heat.  Meanwhile, mix together the malted milk powder and sugar and whisk into the egg yolks in a medium bowl.

Gradually add the hot cream mixture into the yolk mixture, whisking constantly.  Pour back into the pot and cook over low heat, stirring constantly, for about 5 minutes, until it reaches 185 degrees.

Remove the custard from the heat and whisk in all of the chocolate, making sure it is completely melted.  Transfer to a bowl and refrigerate the ice cream base for 12 hours to give the base a better texture before putting it into the machine.


source: On the Line Eric Ripert