In a bowl, whisk together the egg yolks, sugar and vanilla sugar.
In a saucepan, bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture.
Sieve through a fine-meshed sieve and leave to cool. Churn the mixture in an ice-cream maker or pour into a rectangular mould, approx. 18x25 cm, and freeze for at least 5 hours.
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