In a small saucepan
, bring the half-and-half, water, and sugar to a simmer
. Remove from the heat and whisk
in the cocoa, malt
powder, and vanilla extract
until completely dissolved. Strain
, then set aside to cool.
Transfer to an ice cream
maker and freeze according to the manufacturer's instructions. Put the finished frozen egg cream
in a storage container and freeze until firm.
Serve garnished with whipped cream and mint