Vanilla Ice Cream

In a slow-speed mixer, beat the egg yolks with the milk until dissolved

While this is happening, heat the milk in a medium saucepan over high heat

Remove from heat and add the vanilla extract

Pour the hot milk mixture into the egg yolk mixture while continuously mixing

Return to the saucepan over low heat, constantly stirring, without allowing it to boil, until when you place some of the cream on the back of a spoon and let it cool, circles form

Strain through a fine-mesh sieve and beat with a wire whisk or spatula until cooled

In a slow-speed mixer, beat the heavy cream until stiff peaks form

Add the vanilla ice cream mixture while ensuring the whipped cream is at the same temperature as the vanilla ice cream

Mix delicately

Pour into a 1.5-liter capacity container, cover with plastic wrap and place in the freezer or refrigerator for 3 hours or until firm

Approximately 466 calories per serving

Note: You can substitute fresh whipped cream with 1 can of heavy cream without serum

In this case, use it as is