- In a saucepan, off the heat, whisk together the egg yolks, sugar and vanilla until light and fluffy.
- In the microwave oven or in a small saucepan, heat the cream and milk. Gradually whisk in the egg mixture.
- Cook over low heat, stirring with wooden spoon until it thickens slightly. Remove from the heat. Allow to cool. Chill completely.
- Process in a hand crank or electric ice cream maker.
If you prepare the vanilla ice cream and you want to use a vanilla bean, split it in half, lengthwise. With the tip of a knife, scrape the inside to remove the black vanilla seeds. Add them to the milk and cream preparation with the pod and let infuse for a few minutes. Remove the pod from the preparation before proceeding.