In a saucepan, heat the Half and Half, Heavy Cream, Sugar, and chocolate malted milk powder, stirring often until all ingredients are dissolved.

Whisk the egg yolks in a separate mixing bowl. Then, slowly add a tsp of the hot cream mixture into the eggs while whisking continuously. This will temper the eggs.

Continue adding more of the cream mixture in the eggs, while mixing, until you have added about a cup into the egg yolks.

When the egg and cream mixture is well combined and smooth, add it to the saucepan with the rest of the cream whisking continuously.

Cook the mixture for 4 more minutes over medium heat continuing to stir.Do not let the mixture boil or get too hot. It will curdle and burn.

Once it has thickened, enough to coat a spoon, remove from heat.

Pour mixture into a separate bowl and cover with plastic wrap. Refrigerate 2 hours or overnight. Cover mix tightly so no film develops on the top of the mix.

When ready, remove mixture from refrigerator and prep your ice cream machine. Follow directions to ice cream maker. Cut up pieces of Whopper candies and add these into the mixture towards the end of the ice cream maker cycle.