2 eggs
200g sugar (140g for lactose-free ice cream)
250g milk
250g cream
1 tsp vanilla extract
1 pinch of salt
1 tbsp glycerol (optional, makes the ice cream even creamier)

Place the eggs in a beating bowl that fits on a bain-marie. Beat the eggs with the sugar to an almost white, thick mixture using a hand mixer - pull off to form a rose. The mixture should not be hotter than 80 degrees so that the eggs do not set.

Now add the cream and milk mixture with vanilla and salt to the eggs.

Chill the mixture for 2 hours. If you like, you can now froth the mixture with a hand blender.

Place the ice cream mixture in an ice cream maker and when the ice cream maker thinks the ice cream is ready, stir in the glycerol, freeze for another 20 minutes and enjoy.

Tip

Work out the amount of sugar for lactose-free products.

Normally 200g sugar, I only want 70% sugar:

200x70:100 = 140

Translated with DeepL.com (free version)