Vanilla Ice Cream with Milk Powder for 8 Servings

Instructions:

1. Combine the 2 cups whole milk, 0.5 cup sugar, 2 tbsp milk powder, and 0.25 tsp salt in a heavy bottomed saucepan. Whisking the dry ingredients into cold milk prevents clumps.
2. Split the vanilla bean lengthwise and scrape the seeds into the pot; toss the empty pod in as well.
3. Place the pan over medium low heat and whisk constantly until a digital thermometer reads 170°F (77°C).
4. Remove the pan from the heat immediately to prevent over cooking the proteins.
5. Stir in the 1 cup heavy cream and 2 tsp vanilla extract. Adding the cold cream now shocks the mixture and stops the heat.
6. Pour the mixture through a fine mesh strainer into a clean glass bowl. Look for a silky, pale yellow liquid.
7. Press plastic wrap directly onto the surface of the liquid to prevent a skin from forming.
8. Refrigerate for at least 4 hours (or up to 24) until the base is thoroughly chilled to the touch.
9. Churn in your ice cream machine according to the manufacturer's directions. Watch for it to look like thick, matte soft serve.
10. Transfer to a chilled container.