Ingredients
500g heavy whipping cream (36% fat)
200g egg yolks
160g sugar
500ml milk
10g vanilla
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Method
Whip cream until soft peak, set aside and chill.
Whisk egg yolk and sugar in a bowl. Set aside.
In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
Strain into another bowl, place over ice bath and stir.
Once mixture is cooled, fold in the whipped cream, vanilla.
Place in containers and freeze.