Instructions: Combine chopped chocolate, sugar, malted milk powder and half-and-half in a heavy, medium saucepan. Place over low heat and cook, stirring, until chocolate is completely melted and sugar is dissolved. Bring mixture to a simmer and cook 1 minute, stirring constantly. Slowly beat hot chocolate mixture into eggs in a bowl. Return mixture to pan. Cook over low heat, stirring constantly with whisk or wooden spoon, until custard thickens slightly. Be careful not to let mixture boil or eggs will scramble.

Remove from heat. Pour through strainer into a large, clean bowl. At this point, custard should be homogeneous. If you see specks of chocolate, allow custard to cool slightly, then pour custard into blender and blend 30 seconds.

Pour back into bowl. Stir in cream and vanilla. Cover and refrigerate until cold or overnight.

Stir chilled custard, then process in 1 or 2 batches in ice cream machine according to manufacturers directions. When finished, ice cream will be soft but ready to eat. For firmer ice cream, transfer to freezer-safe container and freeze at least 2 hours.

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