Cut open the vanilla pods long ago. Heat the milk and split pods or vanilla flavor until just before the boiling point. Scrape out the seeds and let them steep in the milk for at least 10 minutes. Stir well, then remove the pod.
Heat the milk again until just before the boiling point. Beat the egg yolks in a bowl to a creamy mixture, then stir in 1-2 tablespoon hot vanilla milk. Then pour the egg milk back into the saucepan, beating continuously. Stir in sugar. Cook the cream in a tower pot or water bath over low heat, stirring constantly, until it is thick enough that it easily sticks to the spoon. It must not boil, otherwise it will curdle, so keep stirring until the desired consistency is reached.
Remove the pot from the oven. Let the cream cool, put in a cool place, then stir well in an ice cream maker or prepare by hand.
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