Summary

Ingredients

• 250 ml milk
• 250 ml sweet cream
• 1 vanilla pod (s)
• 5 egg yolks
• 100 g suar
• 125 ml sweet cream

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Instructions

1. Halve the vanilla pod, scrape out the pulp and mix the pulp with some of the sugar.
2. In a metal bowl, whip the egg yolks with the sugar until frothy. Bring the milk and 250 ml cream with the vanilla sugar and the scraped-out vanilla pod to the boil. Fish out the vanilla pod and add the boiling milk to the egg yolk while beating constantly. In a water bath, whip until creamy, frothy until the back of a wooden spoon is thickly coated (peel off to a rose). Put the bowl in cold water and keep beating until the metal bowl is just lukewarm. Let cool completely in the refrigerator.
3. Whip 125 ml of sweet cream until stiff and pour into the cooled cream. Freeze in the ice cream maker.
4. If the ice cream is stored in frozen food, take it out approx. 15 minutes before serving.