In a small bowl, mix 1 tablespoon of the sugar with the ice cream stabilizer. In a medium saucepan, combine the milk, cream, trimoline, and milk powder and place over medium heat. Once the milk mixture reaches 122°F, whisk in the sugar-stabilizer mixture. Continue to heat until the milk mixture begins to simmer; remove from the heat. In a medium heatproof bowl, whip the egg yolks with the remaining 1 tablespoon sugar. While whisking, gradually pour half of the hot cream into the egg yolk mixture. Gradually whisk the mixture back into the saucepan. Return the saucepan to medium heat and cook slowly, while whisking, to 185°F. Remove from the heat and whisk in the praline paste until well combined. Pass the mixture through a fine-meshed sieve into a bowl set over ice. Stir until well chilled and spin in an ice cream machine according to the manufacturer’s instructions.