Vanilla ice cream

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Ingredients Vanilla ice cream

• 400 ml of milk
• 200 ml of sour cream for whipped cream
• 3 yolks
• 2 eggs
• 1 vanilla bean
• 2 sachets of Bourbon vanilla sugar
• 250 g sugar
• Salt powder

Preparation Vanilla ice cream

1. Cut the vanilla bean in the middle and take out the seeds with a knife tip
2. Put the milk on low heat in a double-bottomed bowl
3. Add the vanilla seeds and vanilla bean
4. When the milk is about to boil and begins to swell, remove the pot from the heat and cover it with a lid. Leave it like this until it cools down and the milk has been flavored with vanilla.
5. Meanwhile, until the milk cools, beat the eggs. In the bowl of the mixer put eggs, egg yolks, sugar, vanilla sugar sachets, and salt powder.
6. Beat well until the eggs become creamy and thicken.
7. Put this egg cream in a 1 1/2 l pot with a double bottom (we are going to put it on the fire)
8. Strain the milk from the pot and throw away the vanilla pod.
9. Boil the strained milk until it starts to boil again
10. Put the hot milk, in a thin thread, over the egg cream, stirring constantly with a whisk
11. Put the pot on low heat and stir continuously until the cream thickens (this operation takes at least 10 minutes, so a lot of patience).
12. When it starts to thicken, the cream becomes more sticky and stays on the spoon in the thin layer.
13. Remove the pot from the heat and let it cool for 10 minutes
14. Add the whipped cream over the egg cream and mix gently
15. Let it cool completely in the pot in which it was prepared
16. Pour into a form or pan that can be put in the freezer
17. If you want it to be as fine as possible, take it out every half hour, after you put it in the freezer, and mix it.
18. Before consumption, remove at least 15 minutes before