Ingredient!
1 plump vanilla pod
300 milliliters of whole milk
300 ml double cream
100 grams of powdered sugar
4 egg yolks
Preparation!
Place a container in the freezer. Separate the vanilla pods lengthwise, scrape the seeds with the tip of the knife and pour into a saucepan with the milk, cream and pod. Bring to a boil, remove the heat and leave to infuse for at least 20 minutes. For the best flavor, this can be done a few hours in advance and left cold.
In a large bowl, whisk the sugar and egg yolks for a few minutes until they turn pale and fluffy. Return the vanilla cream to the heat until boiling, then gently sift the liquid over the yolks, whisking with the whisk until completely combined.
At this point, take a large bowl of ice water and sit a smaller bowl on it. Pour the cream into the pan and cook over low heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 minutes until thickened. Pass the custard in the bowl and let cool, then mix until a spoon is obtained. Transfer to the container and freeze.