In a medium sized saucepan add the milk and cream. Split the vanilla pod in half, slide along the open halves with a knife collecting the seeds, add them to the milk along with the pod.  Bring to a simmer then remove from the heat. Leave to infuse while you whisk the eggs.

Place the egg, egg yolks, sugar and milk powder in a stand mixer and whisk until thick and creamy. Remove the pod from the milk and with the motor still running, very slowly pour in the milk and cream mixture and whisk until combined.

Return to the saucepan and stir over a low heat until the temperature reaches 82C. Pour into a bowl, and place in an ice bath to cool quickly, stirring occasionally.  When everything is cold, add the berries to the custard and chill in the fridge for an hour.

Pour the ice cream into an ice cream churner and churn to the manufacturer’s instructions and freeze until needed.