If not using an ice cream maker, set the freezer to the maximum cold. Let the recipient you will use for the ice cream inside.
Heat up the light cream and vanilla pod until the boiling point, without reaching it. Set aside, cover and let it rest 15 minutes.
Mix the whole egg, the two egg yolks and the sugar in a double boiler. Beat them up.
Slowly, pour the warm cream into the egg and sugar mix, stirring constantly.
Heat up, stirring, until it starts to thicken, about 15 minutes.
When it has thickened, remove from heat -this is the point where vanilla essence would be added, if used instead of a pod- and pour through a strainer. Let it cool down.
Pour the cream in the ice cream maker and process. It will take 20-25 minutes. Otherwise, pour the cream into the frozen recipient, cover with foil and freeze for 45 minutes.
Whip the heavy cream until it reminds of snow peaks. Add to the ice cream maker after 10 minutes. Otherwise; Transfer the half frozen cream to a bowl, add the whipped cream, mixing well. Cover again and freeze for another 45 minutes. After that time, transfer the cream to a bowl, whip and stir. Return to its recipient, cover and freeze again.
Let the cream rest 20 minutes at room temperature before serving; the ice cream will get softer.
Yield: 4 to 6
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
