Ice Cream from Pierre Salinger-
- Bring the milk, cream and vanilla to boil.
- Beat the 8 egg yolks with the sugar, until you obtain a whitish and lightly foamy substance. Pour the boiling liquid on top of this mix and let it cook for about 4 minutes on a small flame. Just like an English cream, our cream is done when it covers and lightly sticks to the wooden spoon.
- Let it cool and put it in the ice-cream freezer to obtain a smooth sorbet.