Vanilla Ice Cream

Ingredients

• 0.5 l milk
• 0.25 L whipping cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar

Instructions

1. 1.

   Slice the vanilla bean lengthwise, scrape out the seeds and stir them with the vanilla bean into the milk-cream mixture and bring to a boil, then remove from heat.

2. 2.

   Whisk the egg yolks with the sugar in a bowl until creamy.

3. 3.

   Pour the hot, no longer boiling milk in a thin stream into the egg yolk cream, whisk everything back into the pot, fish out the vanilla bean, and stir over low flame with a wooden spatula until the custard thickens; it must never boil again.

4. 4.

   Let the vanilla custard cool on ice water, stirring occasionally.

5. 5.

   Pour the cold custard into an ice cream maker and churn to finish.

6. 6.

   (If no ice cream maker, pour into a shallow metal bowl and freeze in a freezer, stirring repeatedly during the first hour).

7. 7.

   (Yields about 1 liter of ice cream. Approximately 16 servings (about 5 cl each)).