Rip the Soreen Original Fruity Malt Loaf into small pieces. Beat the egg yolks and sugar together with an electric whisk until thick and creamy. Put the milk, vanilla, cinnamon and malt loaf pieces into a saucepan until the malt loaf has melted into the milk a little. Bring the mixture to the boil and pour onto the egg mixture. Put back into the saucepan and heat gently, stirring constantly until it has thickened a little. Set aside to cool. When cool, pour the mixture into a bowl and place in a freezer. Stir the mixture occasionally mixing in the ice cream crystals from around the edge. Leave in the freezer until ready to serve.
