Preparation time: 1 hour
Difficulty: Medium - some experience needed
Dietary guidance: v n
1 liter (4 cups) whole milk
1 liter whipping cream
1 1/3 cups sugar
1/4 teasooon salt
6 egg yolks
1 tablespoon vanilla extract (the real stuff if you have it or a couple pkgs of sucre vanille)
Mix milk, sugar and salt in a sauce pan. Heat over medium until it boils, stirring regularly. Separate eggs and mix in a bowl. When milk mixture boils slowly add half of it to the eggs and mix. Pour the egg mixture into the saucepan with the milk mixture and boil slowly for one minute.
Remove from heat and add whipping cream & vanilla. Whisk. Cool - first in the room, then in the fridge, then in the freezer until very cold, but not frozen.
Get 4 strong guys to churn it for you in a hand-crank icecream maker - filled with layers of crushed ice and rock salt. When it won't churn any more - even with a big guy sitting on the icecream maker and a strong guy churning - it's ready to eat. Eat the whole thing in one sitting if possible.