5 egg yolks + 100g powdered sugar (beat with whisk)
1 cup cream + 1 tsp vanilla extract (or 1/4 tsp vanilla paste), heat until simmer, then add slowly to eggs, beating the whole time. (the slowness is called “tempering”, it ensures that the eggs don’t get cooked by the cream.
200ml vodka (or rum, or brandy)
for eis, add 1 cup cold milk.