Ingredients:

1 Liter of milk
150 g of sugar
4 egg yolks
2 cm of a vanilla pod
1 teaspoon Maizena flour

Preparation:

Put the milk in a kettle with the vanilla bean, 50 g of sugar and the flour (this must be first dissolved with a little milk, not to be with lumps). Bring the pan to the fire until boiling.

Apart in a glass bowl beat the yolks with the rest of the sugar, making a very creamy eggnog.

When the milk has cooled slightly add to the previous preparation, slowly and carefully not to cut. It goes back to the fire in the same kettle, but this time, do not let it boil, it is just to thicken.

Pour into cups or into a glass and go to the freezer. Beat with a fork every 2 hours so the ice cream stays soft.

It is served with pre-heated Chery Morello "BEIRABAGA" jam in a sauce.

Note: this recipe is economical, delicious and gives about 8 people.