• warm the half and half, sugar and salt in medium saucepan. in a large bowl, whisk the heavy cream, vanilla, and malt powder and set a strainer over it.
• whisk egg yolks. slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• stir the mixture constantly over medium heat, with a heat proof spatula, scraping the bottom as you stir, until it thickens and coats the back of the spatula. pour the custard through the strainer and whisk it into the malted milk mixture. cool completely.
• chill the mixture in the refrigerator, then put in ice cream maker and mix for about 30 minutes. as you remove the ice cream from the machine, fold in the chopped malted milk balls and transfer to a freezer safe container.