Vanilla Ice Cream

Mix 1/3 of the sugar with the Egg Yolk. Heat up the rest of the sugar, with the milk and the opened vanilla stalks. Just before boil, scrape empty the vanilla stalks, and add the vanilla seed back to the milk. (The stalks can be used to make vanilla sugar, by sticking 6-10 stalks in 1kg of granulated sugar). When boiling, add 1/3 of the milk to the Egg yolk, under stirring. Then add the egg yolk mixture to the rest of the milk, heat up to 85 ºC, stir very well. Be carefull not to go over 85ºC, and keep stirring for 1 minute after heating. Cool the "Crème Anglaise" (preferably in a flat vessel to speed up cooling down), overnight. Before freezing the mixture, sieve the Crème Anglaise and add the cream. Freeze the icecream, time depends on your machine (mine, (Musso Stella) takes 30-40 minutes per batch of 2 liters)