The earthy sweetness of malted milk powder combined with milk chocolate ice cream base with chopped mini Cadbury eggs.
In a medium heatproof bowl, whisk the yolks. Put the chopped milk chocolate in another medium heatproof bowl and set both bowls aside.
IN a heavy saucepan, whisk together the cream, milk, malted milk powder, and salt and place the pan over medium heat. When the mixture is to a low simmer, reduce the heat to low.
Carefully scoop out about 1/2 cup of the hot cream mixture and add to the egg yolks whisking constantly. Repeat, adding another 1/2 cup of the hot cream to the bowl of egg yolks. Repeat until 1/2 of the cream mixture has been added to the egg yolks. Return the egg yolk mixture back into the pan with the remaining cream mixture stirring with a silicone or wooden spoon constantly until the mixture begins to thicken and coats the back of the spoon. It should hold a clear path on the back of the spoon when you run your finger across the spoon.
Pour the hot cream mixture into the bowl of chopped milk chocolate. Whisk until smooth.
Strain the base through a fine-mesh strainer into a clean container. Cover with plastic wrap and refrigerate base mixture at least 2 hours. I like to chill overnight.
Freeze in an ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. During the last few minutes of churning add the chopped mini Cadbury eggs. Serve right away or store in the freezer.