In a pot, combine the cream and the milk powder. Scrape the seeds from the vanilla bean and add both the seeds and the whole pod into the pot with the cream. Whisk everything together and set it aside.

In a separate bowl, whisk together the egg yolks,sugar, dextrose, and a pinch of salt. Set it aside.

Heat the cream in the pot until it begins to steam, but avoid bringing it to a boil.

Temper the hot cream into the egg yolk mixture by slowly pouring a little bit of cream at a time while continuously whisking. Make sure there are no streaks of yolk left in the mixture. Then pour the combined mixture back into the pot and turn the heat back on. Keep a bowl with a fine mesh strainer nearby.

While continuously whisking, heat the ice cream base up to 82°C (180°F). As soon as it reaches this temperature, pour it through the strainer to remove any potential lumps.

Whisk the ice cream base briefly in the bowl to release some heat. Transfer the mixture into a container and refrigerate it overnight to let it rest.

The next morning, pour the milk into the ice cream base and mix everything together. For smoother results, you can use an immersion blender, but a whisk works just as well.

Churn the ice cream base in your ice cream machine according to the machine's instructions.

The ice cream is ready to eat fresh out of the machine, but for a firmer texture, you can place it in the freezer for at least 30 minutes before serving.

Eat and enjoy!