1¼ cups sugar, divided9 egg yolks1 quart heavy cream¾ cup malted milk powderPinch of salt1 tablespoon vanilla extractIn a large bowl, whisk half of the sugar with the egg yolks. Set aside.In a large saucepan over medium heat, combine the cream, malted milk powder, salt and the remaining sugar. Bring to a simmer.Once the cream mixture is hot, while whisking the eggs pour the cream slowly into the bowl of eggs. Stir in the vanilla. Refrigerate the mixture until completely chilled, about 4 hours.When the mixture is completely chilled, beat with an electric mixer until thick, 8 to 10 minutes. Transfer to a freezer-safe, airtight container and freeze until firm, at least 4 hours. Makes 2 quarts. Enjoy within 3 days.