01 - Cut the Vanilla Pod and let the seeds out.
02 - Place Vanilla Pod and seeds, Milk and a pinch of Salt in a Saucepan over medium heat and bring to just boil. As soon as it starts boiling, turn off the heat.
03 - Let the Milk rest in the saucepan for about 15 minutes, so that the Milk acquires the full essence of the Vanilla Bean.
04 - While the Milk rests, using an electric mixer, whisks Egg Yolks and Sugar until light and smooth.
05 - Filter the Milk, removing Pod and Vanilla Seeds.
06 - Mix Milk and Eggs and place in a saucepan over low heat. Keep stirring until you have a smooth cream, making sure there are not lumps. Remove from heat as soon as it starts boiling.
07 - Let the Cream Mixture cool, stirring from time to time. Place it in a metal container and place it in the freezer for about 2 hours, or until it becoes firm.
08 - As soon as the Cream starts getting hard, with the help of a strong electric mixer, mix the cream every 2 hours, 3 or 4 times.
09 - Keep in the freezer overnight. Serve the day after.