Place 250g of milk in a pot, prepare 100g of whipped cream, 2 egg yolks, 40g of sugar, 4 slices of Camembert cheese and 1 vanilla bean.

First, peel the gala seeds in half with a vanilla bean.

Place sliced cheese, vanilla bean peel and seeds in a milk saucepan and simmer over low heat, stirring with a spatula. Heat the cheese until it is hot, not boiling too much.

And strain it through a sieve. Put it in ice water and let it cool enough.

When it cools to a certain extent, stir with a whisk and add 2 egg yolks little by little.

Add 40g of sugar to 100g of whipped cream, whisk it firmly until it becomes horny, pour the yolk-mixed cheese liquid into the whipped cream little by little, and mix it with a spatula.

And when you run the ice cream machine, you pour it little by little into the slot and turn it around for about 20 to 25 minutes. Freeze the refrigerant container of the ice cream machine a day in advance. When the ice cream liquid is made, remove it from the freezer, attach it to the machine, and operate it.

When the ice cream is thick, pour it into the freezer container, cover it, and freeze it in the freezer.