In a small sauce pan, bring the milk with the vanilla pod scraped to a boil.
In the mean time, whisk the egg yolks with the sugar until foamy and light yellow.
Slowly pour the hot milk into the egg mixture, constantly stirring.
Put the milk and yolk mixture back to the pan and cook on medium heat, constantly stirring, until it reaches 85C.
Remove the pan from the heat and add the cream and stir well.
Refrigerate for a few hours or over night.
Pour the ice cream mixture into the ice cream maker and run for 30-40 minutes.
Eat right away or store in the freezer!
