Ingredients
- 25 cl whole milk
- 250 g heavy cream
- 110 g sugar
- 6 egg yolks
- 1 vanilla pod
- a few crumbled cookies
Heat the milk, cream and split and scraped vanilla pod without bringing to the boil.
Leave to infuse for ten minutes or so, then remove the pod.
Beat the egg yolks with the sugar until pale, then stir in a little of the hot milk.
Return the mixture to the saucepan and thicken, stirring constantly with a wooden spoon: the cream is ready when it coats your spoon.
Leave the mixture to cool. Ideally, let it rest overnight in the fridge.
At the end of the turbinates, add the crumbled cookies. Let turbinate for a few seconds, no more!
