Vanilla ice cream

Ingredients:

• 3 tbsp. cream 10%
• 1 cup heavy cream
• 8 large egg yolks
• 250 g vanilla sugar
• 2 tsp pure vanilla extract

Preparation:

1. Combine all the cream in a medium saucepan and place over medium heat. Bring to a boil, stirring occasionally, and remove from heat.
2. In a medium bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk until smooth. Mix the hot cream with the eggs and sugar, gradually adding small amounts of the hot liquid until about a third of the cream has been incorporated.
3. Pour in the remaining cream, return the entire mixture to the saucepan, and place it over low heat. Continue cooking, stirring, until the mixture thickens slightly and coats the back of a spoon, and the temperature reaches 160°F (76°C) to 175°F (79°C). Pour the mixture into a container and let it sit at room temperature for 30 minutes. Stir in the vanilla extract.
4. Place the cream in the refrigerator and once it is cool enough to prevent condensation from forming on the lid, cover and refrigerate for 4 to 8 hours or until the cream reaches 5°C or below.
5. Transfer the custard to an ice cream maker and prepare the ice cream according to the manufacturer's instructions. This should take approximately 25-35 minutes. Serve the soft-serve ice cream immediately, or freeze it for 3-4 hours if you prefer hard ice cream.