4 egg yolks

1/2 cup (125 ml) sugar

2 teaspoons (10 ml) vanilla extract

2 cups (500 ml) 35% cream

1 cup (250 ml) milk

In a saucepan, off the heat, whisk together the egg yolks, sugar and vanilla until light and fluffy.

In the microwave oven or in a small saucepan, heat the cream and milk. Gradually whisk in the egg mixture.

Cook over low heat, stirring with wooden spoon until it thickens slightly. Remove from the heat. Allow to cool. Chill completely.

Process in a hand crank or electric ice cream maker.

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