• 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