Bring milk, vanilla pulp, whipping cream to a boil. Allow sugar to dissolve while stirring continuously, caramelize until golden brown. Extinguish cooled sugar with the hot whipped cream milk and let it melt. Stir everything leisurely into creamed yolks. Do not make, otherwise the yolks will curdle! Sieve the thickened amount, freeze in an ice cream maker.
– Newsgroups: Of zer. T-net. Food
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