Step-by-step vanilla ice cream

remove the vanilla pod and scrape it with pinch mite so that no particles of vanilla pod are released.

In a bowl, beat the cream with a mixer half stiff. Split the eggs (protein is not used).

In a different bowl, beat the egg yolks with the caster sugar with a mixer to a thick, pale yellow cream. Stir in the vanilla juice.

Pour, gradually, while beating, the milk in the yolk mixture. Put the lumpy whipped cream through it and stir until a homogeneous mixture is formed.

Clamp the motor part in the ice machine lid. Remove the refrigerator from the freezer and place in the ice machine.

Place the stirrer on the refrigerator and click the lid. Switch the machine on to compact ice.

Pour the mixture into the bowl through the filling opening and let it flow to smooth ice cream for 40 to 50 minutes.

After 30 minutes, if the ice is firm, add any flavor variations via the filler opening.

Spoon the ice cream into a clean freezer with a spatula if the ice cream is not eaten immediately. Store in the freezer until use (max. 1 week).

Remove the ice from the freezer and let it warm up in the refrigerator in 15-20 minutes or on the counter in 5-10 minutes.

Dip an ice-cream tongs in a bowl with warm water, shake dry and scoop nice smooth bread rolls from the ice.