Pour the milk and cream into a large pan and add the vanilla sea salt, the skimmed milk powder and 2 teaspoons of sugar. Stir them in well, and bring to the boil.
Meanwhile, add the rest of the sugar to a bowl and add the egg yolks. Whisk together until pale and creamy in consistency, and whisk on full speed until the mix is pale and has increased in volume (about 10 minutes). J
Prepare a bowl big enough for the custard, sitting within a larger bowl full of iced water.
Carefully pour the hot milk and cream on to the egg mixture, beating it with a wooden spoon as you do so. Return to a clean pan, and cook on a low heat, while stirring continuously, until a line drawn in the mixture across the back of the spoon keeps its shape.
Pour the custard into your cold bowl and stir until it is cool enough to go in the fridge. Strain into the ice cream maker and churn until thickened.
Spoon into a container and freeze.
Take out of the freezer 15 minutes before serving to ensure soft scooping.
