Caramel Ice Cream

• 6 egg yolks
• 12 oz. (350 g.) sugar
• 11

Melt the sugar in a small heavy pan, along with the vanilla pod, without adding a drop of water. Do not let the caramel get too brown and bitter. Keep stirring until you achieve a completely melted effect.

Let the cream come to the boil and add the caramel with great care to avoid splashing or even burning yourself.

Put the eggs in a mixing bowl and whip well. Bring the milk to