Melt chocolate in top of double boiler over simmering water, stirring until melted. Pour into large bowl. Scald cream with half and half in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk cream mixture into yolks. Return mixture to saucepan and stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Gradually whisk custard into chocolate. Whisk in malted milk and vanilla (custard may appear grainy). Press plastic wrap on surface of custard and refrigerate until cold. Process in ice cream maker according to manufacture’s instructions.
Makes 6-8 servings.
Date: February 8, 2003