Vanilla ice cream

Ingredients for 10 servings:

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

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Halve the vanilla pod, scrape out the seeds, and mix thoroughly with some of the sugar. Whisk the egg yolks and sugar in a metal bowl until frothy. Bring the milk and 250ml of cream to the boil with the vanilla sugar and the scraped vanilla pod. Remove the vanilla pod and add the boiling hot milk to the egg yolks, whisking continuously. Whisk in a double boiler until creamy and frothy, until the back of a wooden spoon is thickly coated (pull it off to form a rose). Place the bowl in cold water and continue whisking until the metal bowl is just lukewarm. Cool completely in the refrigerator. Whip 125ml of sweet cream until stiff peaks form and fold into the cooled cream. Freeze in an ice cream maker. If keeping the ice cream in the freezer, remove it about 15 minutes before serving.