Place a large bowl in the refrigerator to chill.

Put the whole milk, evaporated milk, milk powder, vanilla bean paste, and a pinch of salt in a saucepan. Add 1/4 cup of the sugar and bring the mixture to a simmer over medium heat. Remove the mixture from the heat and set aside.

Put the remaining 1/2 cup of sugar and egg yolks in the bowl of a stand mixer and beat with the whisk attachment for 8 to 10 minutes, until thick and very light in color.

With the mixer running on medium-low speed, gradually pour the still-warm milk mixture into the egg mixture. Make sure the milk is not too hot, and take your time.

Pour the mixture back into the saucepan and heat over medium-low heat until the mixture coats a spoon. It should be slightly thickened and the temperature will be around 175 F to 185 F.

Pour the custard mixture through a sieve into the chilled bowl. Taste and add another teaspoon of vanilla extract, if desired.

Place a sheet of cling wrap directly on top of the custard to prevent a skin from forming; cover the bowl with another sheet of cling wrap and place it in the refrigerator for 1 to 2 hours, until well-chilled.

Pour the chilled custard mixture into an ice cream maker and churn following the manufacturer's instructions.

Spoon the finished ice cream into a container, cover, and freeze until firm, about 2 to 3 hours.