4 people
1 litre milk
250 g sugar
1 vanilla pod
8 egg yolks
75 g black mole
Boil the milk with the sugar and vanilla for 1 minute.
Off the heat, add the egg yolks to the milk, and beat as if making crème anglaise. Heat up to 70°C. Open the vanilla, remove the seeds and add them to the cream. Mix the mole with the previous preparation and blend well.
Pass through an ice-cream batch freezing machine and serve in a few containers at a suitable temperature (from -3 to -5 ° C).