Place vanilla bean seeds and milk in saucepan. Begin
heating milk and add milk powder, stirring to dissolve.
Mix together sugar, Knox mixture and dextrose powder
and add to milk; stir to dissolve. Add butter and egg
yolks. Bring mixture to 185ºF. Remove from the heat
and chill in an ice bath. Place in the refrigerator for at
least 24 hours. Stir, strain and churn in ice cream machine.