Since the ice cream requires a longer preparation time, be sure to start it early enough (approx. 10-12 hours).
Cut the vanilla pods lengthways and carefully remove the vanilla pulp with a knife and then put the pods in a mixer with a heat function.
Add milk, sugar, cream, egg yolk and salt and stir for approx. 8 minutes at 90 ° C.
Pour the mixture into an aluminum or silicone can and cover with cling film.
Then let cool down completely and then place in the freezer for at least 10 hours.
Before serving, the can has to be in the refrigerator for about 15 minutes in order to thaw slowly.
Then use a knife to cut the ice cream mixture into cubes, put in the blender and stir until creamy.