Vanilla Cake Ice Cream

1. 1

   Mix the vanilla seeds, egg yolks and sugar with a hand mixer until white and creamy. Heat the milk with the vanilla pod but do not boil, then remove from heat. Remove the pod, rinse and pat dry, and save for another use. Gradually stir the hot milk into the egg yolks. Stir the mixture in a double boiler until light and creamy.

2. 2

   Whisk the sour cream with the hand mixer for 2-3 minutes, stir in the egg yolk mixture, then add the cake pieces. Pour the mixture into a mold and freeze for 2-3 hours. Stir the mixture, then freeze for another 4-6 hours.

3. 3

   15 minutes before serving, remove the ice cream, then arrange the balls either in cones or bowls. Serve with chopped almonds and chocolate sauce (if using).

* Per serving · 4 servings · Values may vary.