1 vanilla bean, cracked in half
150 g Sugar
175 ml of very strong coffee
200 ml heavy cream
Heat milk in a saucepan.
Scrape the vanilla bear and pour the pulp in milk. Bring to a boil, remove from heat and let cool.
In a bowl, beat eggs with sugar until they become pale and frothy. Stir in coffee, cream and milk.
Mix well, pass the mixture to a refrigerator and freeze 20 minutes or the time specified in the apparatus instructions.