Mix the yolks with the sugar until they double in volume and light in color. Over the egg yolk mixture, pour the lukewarm milk into a thin thread. Put the mixture on the fire and stir continuously until it starts to thicken.
It takes about 10 minutes until the cream is ready. To make sure the mixture is ready, mix a tablespoon of cream for 1 minute, then draw a line on the back of the spoon with your finger. If the cream left on the edges does not stick, then it is ready (ouf as I explained again haha :)). Follow the picture below if you didn't understand).
Let the cream cool. Add the vanilla essence.
Separately, mix the cream until you get a foam. But be careful not to mix it too much, it will harden too much!
Using a spatula, mix the cooled egg yolk cream with the cream. Cover the tray with cling film and pour the ice cream. Put the cream in the freezer overnight.
The next day, we gladly enjoy the vanilla ice cream, but don't forget to keep it for Thursday's recipe. I wish you a nice day!