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1
Combine the cream, milk, 1/4 cup sugar, milk powder, and salt in a medium saucepan, and stir well to dissolve the milk powder.
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2
Bring the mixture just to a simmer over medium heat, stirring occasionally.
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3
Beat the egg yolks, remaining 1/4 cup sugar, and vanilla extract in a mixing bowl with a whisk until thick and light yellow in color.
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4
Slowly beat about 1/3 of the hot cream mixture into the eggs so they are gradually warmed up, and then return the contents of the mixing bowl to the saucepan.
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5
Place the pan over med-low heat, and stir constantly, reaching all parts of the bottom of the pan, until the mixture reaches about 170 on an instant-read thermometer; at this point it begins to emit steam, thicken slightly, and coat the back of a spoon.
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6
This takes 3-6 minutes; do not allow the mixture to boil or the eggs will scramble.
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7
Strain the custard through a fine sieve, if desired.
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8
Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
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9
Refrigerate the mixture uncovered until it is completely chilled (below 40F).
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10
Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
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11
Serve immediately for a soft ice cream, or transfer mixture to an airtight container and freeze until hard.
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12
Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
