| 4 egg yolks |
|
Whisk |
Heat, stirring constantly, until custard thickens, which will happen quite quickly. |
Strain through a fine sieve; chill; freeze in ice-cream machine. |
| 175ml milk |
Boil |
|
Pour in slowly, whisking |
| 125g sugar cubes |
|
|
Heat in a heavy pan, stirring/mashing constantly, to get a deep caramel throughout |
Mix in |
| 1 vanilla pod |
split in two |
| 100ml cream |
|
Remove from heat, pour in. Return to heat, stir gently until caramel melts completely |
|