Place the half-and-half in a medium saucepan. Heat over medium-low, stirring occasionally, until it just begins to simmer.

Using a separate bowl, whisk together the sugar and egg yolks until well blended.

Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.

Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).

Meanwhile, using a separate bowl, whisk together the heavy cream, vanilla extract and malt powder.

Once the custard mixture has thickened, remove from heat and add the heavy cream mixture; stir until well combined.

Pour mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.

Once ice cream is made, stir chopped malted milk balls into ice cream before serving or freezing. (Note: For a softer ice cream, serve immediately. For a harder ice cream, transfer mixture into a freezer-safe container and freeze for 3-4 hours.)