4 egg yolks

1/2 cup (125 ml) sugar

1 cup (250 ml) milk, hot

1 cup (250 ml) 35% cream, hot

1 vanilla bean, split in half lengthwise

In a bowl or the upper part of a double boiler, off the heat, whisk together the egg yolks and sugar until it lightens. Whisk in the milk, cream, vanilla pod and seeds removed from the pod with the tip of a knife.

Cook in the double boiler, stirring with a wooden spoon, for about 15 minutes or until the preparation coats the back of the spoon. Remove the vanilla pod, cover and chill the custard in the refrigerator.

If you work with an ice cream machine, process the mixture according to the manufacturer's instructions. Freeze (about 45 minutes).

If you do not have ice cream maker, pour the mixture into a large shallow dish and freeze for 2 hours. Stir and freeze again for 1 hour. Process the ice cream in a food processor and return to the freezer until serving.

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