Chocolate Malted Ice Cream -- on a warm June night

  We experienced our first really warm, muggy day and this ice cream hit the spot last night.  Before I served it, I thought that maybe I should have made a fruit sorbet; something cold that wasn't so rich and potentially heavy feeling.  But this was perfect and delicious.  There were six of us for dinner and everyone else but me opted out on the Spanish peanuts.  I highly recommend a sprinkling of them.  The chocolate sauce is my go-to chocolate sauce from David Lebovitz.

                            CHOCOLATE MALTED ICE CREAM
               adapted from Cooking for the Weekend by Michael McLaughlin

• 4 egg yolks
• 3/4 cup sugar
• 8 ounces semisweet chocolate, chopped
• 2 cups whipping cream
• 2 cups half-and-half
• 3/4 cup plain malted milk powder
• 1 tablespoon vanilla extract
1.  In a large bowl whisk together the egg yolks and sugar and set aside.  In the top of a double boiler over simmering water, stir the chocolate until melted (or melt on low power in a microwave oven).  Scrape into a large bowl.
2.  Meanwhile, in a heavy saucepan over high heat, bring the whipping cream and half-and-half just to a boil.  Gradually whisk the hot cream into the egg mixture.  Return the mixture to the saucepan, set it over low heat, and cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 5 minutes; do not boil.  Gradually whisk the hot custard into the chocolate.  Whisk in the malted milk and vanilla.  Press plastic wrap onto the surface of the custard and refrigerate until very cold, preferably overnight.
3.  Pour the custard into the canister of an ice cream maker and churn according to the manufacturer's directions.  If you want a firmer ice cream, do not eat immediately and store in the freezer for several hours.