How to cook
Scrape the seeds from the vanilla pods and put them in the milk along with the pods.
Beat the yolks and add them along with the cream to the milk.
Put them in a water bath with a kitchen thermometer - the temperature of the mixture should reach 194°F (90 degrees). Stir it for 8 minutes.
Remove the empty pods and place the cream in a freezer. Once it has cooled, cover the form with cling film and store in the freezer for at least 10 hours, while stirring periodically to avoid crystals from forming.
Add the crushed biscuits to the homemade ice cream before it sets completely.
Serve the light vanilla ice cream for kids slightly defrosted.