Put the milk and the sweet cream in a sufficiently large saucepan. Cut open the vanilla pod, scrape it out and add the vanilla pulp to the pan. Finely grind or grate the tonka beans (an old coffee grinder is best for grinding). Also add to the milk. Bring the mixture to the boil briefly, then let it cool down.
Put the scraped-out pods with sugar in a well-sealable can, this is how you get homemade vanilla sugar.
Meanwhile, stir the egg yolks with the sugar in a snow kettle until a whitish cream is formed and the sugar has dissolved (can take 5 - 10 minutes, I use the whisk attachment on my stirring stick). Then add the cooled milk and cream mixture.
Place the snow kettle on a water bath and heat the whole mixture to approx. 80 ° C, stirring frequently, until the mixture thickens a little. Check the temperature repeatedly with a kitchen thermo. Let cool completely in the fridge or freezer.
If it has to go quickly, put the snow kettle in ice water and stir it cold. Process the cooled mass into ice in the ice cream machine.
If you don`t have an ice cream machine, you can put the mixture in a shallow bowl in the freezer and mix well with a fork every half hour. The ice cream is ready to eat after about 3 - 4 hours. However, it is recommended to use the machine for preparation.
My experience has shown that it is very important to heat the mass, otherwise the ingredients will not combine properly and ice crystals can form in the ice.
Tip: Let the finished ice cream rest in the freezer for 1 to 2 days. With my ice cream machine, the mass is usually not frozen enough, and it also seems to me that the aromas are better distributed if the ice cream freezes through in the freezer for 1 - 2 days.
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