For the poppyseed icecream, mix 350ml milk, cream, sugar, glucose and poppyseeds in a pan. Cut the vanilla bean open, scrape out the seeds and add both to the mixture. In a small bowl, mix together cornstarch and the remaining 50ml of milk. When the mixture boils, whisk in the starch and let cook for about 10 seconds. Take the pan of the heat and place it in a sink filled with cold water, to allow the mixture to cool down. Poor it in the container of your ice-cream machine and follow its instructions.
For the chocolate sauce, chop the milk chocolate. Bring cream, cocoa powder and salt to boil and take off the stove. Add chopped chocolate and stir until dissolved. Let cool at room temperature until the sauce is thick.
Fill a glass (or several) with scoops of poppyseed icecream, poor over some fresh milk and drizzle with chocolate sauce.