Vanilla Ice Cream

In a blender, at low speed to prevent foam formation, beat the eggs with the sugar until dissolved

In a medium saucepan, bring the milk to a boil over high heat

Remove from heat and add the vanilla extract

Pour the hot milk slowly into the egg mixture, whisking continuously

Return it to the saucepan over low heat, without letting it boil, until, when you place a little cream on a spoon and blow, it forms circles

Strain through a fine-mesh sieve and beat with a wire whisk or a spatula to cool

In the blender, beat the heavy cream until firm peaks form

Add to the egg mixture, both at the same temperature

Mix lightly

Pour into a 1.5 liter mold, cover with plastic wrap and refrigerate for 3 hours

Serve immediately