In a small saucepan, bring the milk and sugar just to a boil over medium heat. Mix the malted milk powder into the hot milk and sugar mixture until dissolved. Remove from heat.
Pour the 2 cups heavy cream into a medium mixing bowl. Stir the malted milk and sugar mixture into the heavy cream. Add vanilla extract to the ice cream mixture and stir. If desired, add your choice of food coloring (blue, pink, or green) to the mixture and stir until fully incorporated.
Place a piece of plastic wrap directly onto the surface and on top of the bowl. Refrigerate for at least 3 hours or up to 24 hours.
Prepare an ice cream maker with at least a 1-quart capacity according to the manufacturer's instructions. Remove the plastic wrap from the cream mixture and bowl. Pour the well-chilled cream mixture into the mixing container of the ice cream maker.
Churn the ice cream until the mixture thickens and is almost finished churning. Add the mini robin eggs to the mixture and allow to churn until well-distributed. Remove the mixing container from the ice cream maker and serve the ice cream as is for a soft consistency. If desired, scrape the ice cream into a different container and freeze overnight for a harder consistency.