Vanilla Ice Cream

Ingredients

Cream 33% 450 ml

Milk 450 ml

Vanilla pod 1

Egg yolk 6

Fructose 6 tbsp

Cut the vanilla pod in half and remove all the seeds. Pour the cream and milk into a saucepan, add two tablespoons of fructose, the vanilla pod, and vanilla seeds. Place over low heat and bring to a boil.

Whisk the yolks with the remaining fructose in a separate bowl; it's best to use a larger amount. Pour a ladle of the cream-milk mixture into this bowl and whisk. Then add another ladle and whisk again. Continue this process until everything is poured into the bowl.

Place the mixture over low heat and stir constantly with a wooden spoon. As soon as the mixture begins to thicken and the back of a spoon forms an even film, immediately remove the mixture from the heat.

Strain the custard through a very, very fine sieve. Then, take an ice cream tray, pour the custard into it, and freeze. Churn the ice cream three to four times every two hours, or more if desired. Add berries if desired.

Enjoy!