First stir the egg yolks and powdered sugar in the mixer until smooth, gradually add the cream and the scraped out vanilla pulp to the mixture. Finally stir in the vodka slowly.
Fill into bottles and keep in the refrigerator for at least a week.
The whole thing has to be shaken well every now and then so that the bottle neck does not clog.
The egg liqueur is quite mild. If you like it stronger, take 500 - 600 ml of vodka.
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