Whisk the egg yolks and sugar until the mixture thickens.
In a saucepan, pour the milk and cream. Split the vanilla pod in half lengthwise and scrape out the seeds well with the knife. Add the seeds to the pan with the pod. Heat over low heat.
Pour half of the hot milk over the yolks while whisking vigorously: this avoids cooking the yolks. Then add the rest of the milk.
Return the mixture to the saucepan and heat over low heat, stirring with a wooden spoon, until the mixture reaches 83° (with a kitchen thermometer). The mixture should coat the spoon.
Pour into a container, with the vanilla pod, and let cool. Place a cling film in contact with the mixture. (To speed up the cooling, the container can be placed on a bowl with ice and cold water.)
Place the mixture in the refrigerator for at least 6 hours: this allows the aromas to develop well.
Turn on the ice cream maker or ice cream maker (according to the manufacturer's instructions). Remove the vanilla pod and pour the mixture into the machine. Turbine about 30 minutes until the ice cream forms and is creamy.
Place in a closed container and put in the freezer for about 1 hour to be able to make balls. NB: If the ice cream is left in the freezer for several days, it will need to be placed in the refrigerator for 15 minutes to soften it a little (without it melting).
Notes:
This homemade vanilla ice cream can be stored in a closed container in the freezer for up to 2 weeks.
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