I recommend preparing the Spruce Tip Honey at least one day in advance, simply by finely chopping the spruce tips and mixing them with the honey. You can make bigger batches and store them in an airtight container for a few months.

Place all the milk but 50 ml, the sugar and dextrose into a saucepan.

Carve the vanilla pod and release its seeds and the pod itself into the saucepan.

Bring the milk to boil, stirring regularly.

In a separate bowl, mix the 50 ml of milk left with the corn starch and the powdered milk. Add the mixture to the milk, stir vigorously. Turn the heat off.

Prepare a large bowl with ice cold water in it and place the saucepan on it, in order to quickly lower the temperature or the mixture.

Add the heavy cream once the mixture will be lukewarm.

Place the ice cream mixture into the refrigerator for a minimum of 4 hours.

Power the ice cream machine, pour the mixture into it and start churning. The ice cream will be ready within 30 minutes.