First, pour the cream and milk together and heat in a pot until the mixture is lukewarm. In the meantime, cut the vanilla pods, scrape out the pulp (small tip: if you massage the pod a little beforehand, the pulp comes out easier) and then stir it into the pot.
Meanwhile, beat the eggs and egg yolks with sugar until foamy. Then put an ovenproof bowl on a water bath and add the eggs together with the cream-milk mixture and the sheet of gelatine soaked in water.
Now you have to stir vigorously, otherwise you will get scrambled eggs. When the mixture has thickened, pour it through a sieve and refrigerate it for at least 5 hours. When the mixture is cold enough (it should be about 5 – 4°C), put it into the ice cream maker and freeze for about 30 minutes.
The ice cream is ready when you can practically eat it out of the machine, i.e. it has a nice, creamy consistency.
