Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.
Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.
In a large bowl, whisk the egg yolks until they have lightened in color, about 2-3 minutes.
Slowly pour some of the hot milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
Whisk in the malt powder.
Stir in the vanilla. Cover and refrigerate the mixture for a minimum 6 hours, or overnight.
Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 15-25 minutes. Your ice cream should be thick like soft-serve.
Layer the ice cream, and the strawberries in a container of your choosing. I used a 9x5 loaf pan. Use a knife to swirl in the strawberries and juices thoroughly.
Cover the ice cream with cling wrap. Place the ice cream back into the freezer to freeze through, 8 hours or overnight before serving.