Ingredients (based on 5 servings)
250g of cream
50g of powdered sugar
1 vanilla bean
This is the flavor you will recognize since you were a kid! You have to use the 35% cream. If you don’t have vanilla beans, use vanilla sugar. As for eggs, we will only need the yolk part.
Pour cream into a stew pot. Heat up until it starts to boil, and take off heat immediately as soon as you see bubbles forming. Add powdered sugar to egg yolks.
Whip the yolks till you see an even, porous mix. Now, add some hot cream to the yolk mix, and stir vigorously.
Add to the remaining cream, stir.
Heat up the mix in the stew pot again on slow heat until boiling, stirring constantly. The mix should be getting thicker.
Pour the mix into a form you wish to use to cool down your ice cream. Place in the freezer for 3-4 hours.
Stir the mix vigorously every 15-20 minutes. Alternatively, you can pour the mix into several small trays, that way you won’t have to stir it every 15 minutes.