Instructions: In a large heavy saucepan, combine the milk and cream and bring to a boil.

In a large stainless steel mixing bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking constantly. Return to the saucepan and cook over medium heat, stirring occasionally, until the mixture coats the back of a wooden spoon.

Meanwhile, in a small stainless steel bowl or the top of a double boiler set over barely simmering water, melt the chocolate. Whisk into the heated milk mixture. Remove 1 cup of liquid and dissolve the malt powder in it. Return to the saucepan and mix well. Strain into a large mixing bowl and chill over ice cubes and cold water.

Freeze in an ice-cream maker according to manufacturers instructions.

Place a scoop of ice cream on a large chocolate chip cookie and serve immediately. Here, they are served with "Chocolate Chocolate Chip Cookies" (see recipe).

This recipe yields about 1 quart.

Comments: For anyone who remembers malted milkshakes back in the heyday of the milkbar this ice cream will strike an immediate chord.

Yield: 1 quart

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