Ingredients: 2 egg yolks.
4-6 tbsp granulated sugar 250 ml milk 250 ml cream (20% or more) Vanilla stick (or vanilla extract)
Preparation: Mix milk and cream and pour into a saucepan. Cut the vanilla stick lengthwise and scrape out the seeds. Add the seeds and the pod to the pot. Turn the heat down to a low simmer (but not boiling). At this point, the vanilla pod can be removed from the milk-cream mixture; it will no longer be needed. In a separate bowl, stir together the yolks and sugar. Constantly stirring, add to it half of our warm mixture. It is very important not to stop stirring, and to pour in the milk/cream in a thin stream. Otherwise, the yolks may curdle. Pour the resulting consistency back into the pot and put it on low heat. Regularly stirring the mixture, cook it until it thickens. To check the readiness of the mixture is very easy. We dip a spatula into the mixture, lift it up and draw a line with a finger. If the mark stays clean (i.e., the mixture is thick enough), it's ready!
Now let the mixture cool to room temperature. You can just wait a while or put the pot in a bowl of cold water. Pour the cooled consistency into an ice cream maker and prepare according to the instructions. A great decoration for this ice cream is grated milk chocolate. If there is no vanilla pod, you can use vanilla extract.