Combine the milk, cream, sugar, maple syrup, malted milk powder, vanilla paste and salt in a medium pot.

Whisk over a medium heat until gently steaming.

Place the cornstarch into a small bowl and stir about 1/4 cup (60ml) of the hot milk mixture into it until you get a smooth paste. Pour this paste into the pot and stir in.

Continue to heat the mixture over a medium-low heat, stirring often, until the mixture thickens.

Remove from the heat and leave to cool at room temp for about 30 minutes before transferring to the fridge to cool completely.

Transfer to a lidded plastic container, adorn with nuggets of cake crumbs (and some extra chocolate chips) and freeze again until solid.

Before serving, let the ice cream stand at room temp for a few minutes so it can soften.

Garnish it with chocolate sauces and chocolate.