Ice Cream Á La Vanille

For the Glace á la vanille, place the egg yolks in a large mixing bowl and add the sugar. Whisk slowly until creamy. The sugar should dissolve completely.

Pour the milk and whipping cream into a saucepan. Split the vanilla bean lengthwise and scrape the vanilla pulp into the cream milk. Add the scraped out pod to the milk as well.

Bring everything to the boil briefly. Remove the vanilla pod again. Using a ladle, slowly add the vanilla-upper-milk to the egg cream, stirring constantly with the whisk.

Then add the mixture once more to the milk pot and heat while stirring constantly with a wooden spatula but do not let it boil. The mixture should be slightly thick.

Pour the cream through a fine sieve and cool on ice water. Pour the cooled cream into an ice cream maker and freeze.

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