In a large bowl, combine the Malt Powder and 1/4 cup (50 g) of the sugar.
Meanwhile, in a small bowl, whisk the egg yolks with the remaining 1/4 cup (50 g) sugar, until pale.
Once the Yolks have been heated through, pour the Yolk mixture into the sauce pan.
And pour in the custard while the machine is running. (this is an important step, it prevents lumps)
Depending on your ice cream maker, this may take any where from 20 to 30 minutes.... For a more gelato consistency, I stop the churn when it reaches almost to the top of the dasher, this keeps it from incorporating too much air, like ice cream. For ice cream, I let it climb over the top of the dasher to ensure it has been properly aerated.
Remove the dasher and spoon the gelato into a container.
Now is the time to fold in any chocolate bits or broken whoppers, if you like.
Freeze for at least 8 hours.