Maltesers Ice Cream

1. Warm the milk, single cream, sugar and salt in a medium sized, non-stick, saucepan.
2. In a good size bowl, whip (until stiff) the double cream, vanilla extract and malt powder (Horlicks, or similar).
3. In a separate bowl, whisk the egg yolks, then carefully add the warm milk & cream mixture, stirring constantly.
4. Pour the egg mixture back into the saucepan.
5. Put the saucepan back on a medium heat, and heat the mixture until it thickens (it will coat the back of a spatula), stirring all the time.
6. You'll know that the (custard) mixture is ready when it starts to steam, and you feel it just beginning to cook as you scrape your spatula across the bottom of the pan.
7. Pour the (custard) mixture into the whipped malted cream through a metal sieve, and stir until cool over an ice bath. This is important as it stops the cooking process.
8. Put the combined mixture in the fridge until its cool - I leave it overnight.
9. Freeze the mixture in an ice cream maker.
10. When you remove the ice cream from the machine, stir in the halved Maltesers.