For the vanilla cream, mix the egg yolks well with vanilla sugar. Add Mlich (0.2L) in which you dissolve the cornstarch – this mass should be very well mixed.
Meanwhile, heat 1 liter of milk on the stove top and whisk the mixture, stirring constantly. Add the contents of the vanilla pod to the hot cream and whisk vigorously.
When the mixture has cooled, stir in the stiffly whipped cream and empty the mixture into a crystal bowl. Then place in the freezer for 2-3 hours and enjoy.
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