Vanilla Ice Cream

Heat the milk in a small saucepan. In another bowl, beat the eggs and sugar until foamy.

Slowly add the hot milk to the egg and sugar mixture. Pour the entire preparation into the saucepan and heat without letting it boil.

Stir constantly until it thickens and becomes the consistency of a light egg-milk cream. Allow to cool to room temperature.

Stir in the whipped cream and vanilla extract. Place in the freezer. (at least 12 hours)

Preparation Tip:

Serve with vanilla ice cream homemade hollow hips!

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