This delicious recipe for malted milk chocolate ice cream is courtesy of Michael Laiskonis.

1 cup heavy cream

3 cups whole milk

2 tablespoons nonfat dry milk

3/4 cup granulated sugar

1 cup malted milk powder

10 large egg yolks

3 ounces Amedei "Toscano Brown" milk chocolate couverture, chopped

1 ounce Amedei "No. 9" 75% dark couverture, chopped

2 tablespoons Tuscan vin santo or rum

Combine cream and milk in a heavy-bottomed saucepan; bring to a boil over high heat.

In a large bowl, whisk together dry milk, sugar, and malted milk powder. Whisk in egg yolks until well combined. Remove milk mixture from heat and slowly whisk 1/3 of it into the egg yolk mixture. Slowly whisk milk mixture into remaining egg-yolk mixture until well combined. Return saucepan to low heat and continue whisking until mixture has thickened slightly.

Remove saucepan from heat and whisk in chocolate until completely melted; whisk in vin santo or rum. Set a container in an ice-water bath and pour mixture into container; let cool completely.

Freeze cooled mixture in an ice cream maker according to manufacturer's instructions. Keep ice cream frozen until ready to serve.