For the basic ice cream, heat the milk and whipped cream, bring to a boil briefly and let cool a little. In a second pot, prepare a hot water bath.

Egg yolks, sugar and the S! Put golden milk spice mixture in a mixing bowl and stir until smooth with a whisk.

Pour the slightly cooled whipped cream milk (it must not be too hot so that the yolk does not falter) into the egg yolk-sugar mixture and stir in quickly. Place the bowl of egg milk on the hot water bath without touching the water. Beat the ice mass with a whisk until creamy. This takes 8–10 minutes. Make sure that the water does not boil over.

To cool, place the bowl with the ice mixture in an ice-cold water bath and stir cold in 6–8 minutes. Place in the refrigerator for 30 min. to cool completely.

Prepare the ice cream maker according to the instructions for use. Fill the ice mass into the ice container and let it freeze until creamy.

Depending on the type of ice cream, this takes about 45–60 minutes. Meanwhile, pre-cool the ice containers in the freezer. Remove the finished ice cream from the ice container with a large spoon or spatula and pour it into the containers for storage and freeze.