It's not a dairy powder, but guar gum is used by many commercial ice
cream manufacturers as a thickener. It also adds fiber, thus making
your ice cream "healthy"! :-)

You said that this is a "basic custard" ice cream recipe, suggesting
that it contains egg and is cooked. Have you tried adding a bit more
egg and/or cooking it a bit longer to thicken it up?

Bob
====================
In article . com>,
says...
> I added instant skim milk powder (30g / input cup of heavy cream) to a
> basic custard ice cream recipe, and it did make the ice cream to feel
> "heavier", a very desirable result IMHO. But it also added a bit of
> undesirable taste, kind of pseudo-salty. I am wondering, is there some
> other type of diary powder that can give the ice cream more body
> without adding much flavor ?
>