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Toast the powdered milk: Heat milk powder on medium low heat, using a whisk or wooden spoon to keep the powder moving. If the bottom is burning, turn down the heat. Mix for 3-7 minutes until everything is golden brown. Set aside in a bowl.
Brown the butter: Cube butter, heat in pan on medium heat, stirring until the bits at the bottom are browned & it has a nutty aroma. Pour through a fine mesh sieve. Keep the clarified butter for cooking, and save the brown bits for the ice cream.
Now we make the ice cream. Add milk and cream to a pan. Heat over low-medium low heat until it’s hot and starts to simmer (don’t let it boil). While it’s heating up, start working on the below steps.
Add in the toasted milk powder, whisking until dissolved. Add in the sea salt.
Add your sugar to a medium bowl with the egg yolks and whisk for a minute or two until the mixture starts to lighten in color.
Now slowly pour a couple of spoonfuls of the hot milk mixture into your egg yolk sugar mixture, whisking as you pour to not scramble the eggs.