- 125ml whole milk;
- 120g sugar;
- 6 yolks;
- 6 pods of natural vanilla;
- 50g of milk powder.
Cut the vanilla pod and take out the contents. We put it in the utensils in which we will whip yolks.
Put empty pods in a small saucepan, pour milk, add a tablespoon of sugar and milk powder, put on a medium heat and cook, constantly interfering to dissolve sugar and milk powder. Once this has happened, reduce the fire to a minimum and cook for another 5 minutes. Remove from the plate.
Beat the yolks with vanilla and remaining sugar until they whitewash and increase in volume.
milk is returned to the minimum fire and with a thin trickle we begin to pour the yolks, intensely interfering. Brew the cream, interfering with a wooden blade. It will be ready when by swiping your finger on the scapula you get a clear mark. Remove the cream from the heat and cool, stirring occasionally.
Cooled cream rub through a sieve into a container. Send to the fridge for a couple of hours and then to the ice cream. If it isn’t there, then once again whip the mass, cover with film and put in the freezer for 6 hours (it all depends on your freezer). Pleasant appetite!