Beat the egg yolks with the sugar and
vanilla sugar for 5 minutes. Add the other ingredients and stir well.
Pour this mixture into a rectangular cake mould. Put this in the freezer
for 8 hours. Turn the ice cream on a plate and cut slices with a hot
Soak the cranberries
in the liqueur for three hours. Heat the milk with the cream, the sugar,
the vanilla sugar and the egg yolks au bain marie or in the microwave
(30 seconds at the time, stir well in between) until the mixture gets
hot and thickens. Now allow the mixture to cool down completely and freeze it for one hour. Add the
cranberries, stir well. Freeze for three more hours, stir every hour,
or use an electrical ice cream maker.