Milk bring to the boil with the half vanilla pod (or without it) and a pinch of salt. While the milk on the stove, whip the egg yolks with the sugar, especially zealous not worth it. A small amount of boiling milk add the beaten egg yolks, stir well, then enter the rest of the milk.

The most crucial point: the mass is heated in a water bath or in a saucepan on very low heat (this option is for drinking champagne), stirring constantly, until thickening. In no case do not boil and stop stirring! The mixture should be completely homogeneous and to have a thick liquid jelly, the convex side of the spoon should be covered with foil mass.

The mixture remove from heat and strain through the strainer into the chilled cream. Stir well, cover tightly and leave in the fridge until cool. Even better would be if the mixture to leave at least overnight in the fridge for maturation.

To prepare fruit puree. I have fresh strawberries, Spanish, for local it is too cold. But fragrant and sweet. Suitable, in principle, any soft berries or fruits: raspberries, blueberries, currants, plums, cherries. Choose to your taste.

I always puree is passed through a strainer, and even strawberry. If it is deemed bourgeois excess, do something right ;-) But for raspberries or currants to make it worth it. Depending on the acid fruit you can add a little lemon juice. In the strawberries, I always put him down, and, for example, currants or raspberries do not need it.

Puree is cool, stir in the butter-milk-egg mixture. Frozen ice cream is ready!

Then follow the instructions of Your ice cream maker.