The recipe for this vanilla ice cream is from the legendary Restaurant Harry’s Bar in Venice, Italy. It is a smooth and delicate ice cream and you can serve the ice cream with a freshly baked fruit pie or simply topped with a dark chocolate sauce or caramel sauce.
Makes about 8 – 10 servings
- 5 dl milk
- 5 dl heavy cream
- 360 g sugar
- 1 vanilla pod
- 8 egg yolks
Heat the milk, heavy cream, vanilla pod and 180 g sugar in a pan over low heat until the sugar dissolves and bring the mixture to boil.
Remove it from heat and remove the vanilla pod.
Stir the egg yolks in a bowl with the remaining sugar until creamy.
Then stir in the hot milk slowly and set the bowl over a hot water bath and stir until the egg mixture it thickened.
Pour the cream through a sieve into a stainless steel bowl and let cool completely, stir it frequently.
Freeze the chilled cream in an ice cream maker according to manufacturer’s instructions.