Prep. time: A few minutes
Cooking time: 20 minutes
Freezing time: 2 to 4 hours

 (*) If you don't have an ice cream maker, pour the mixture into a food processor  bowl and place in the freezer. After 30 minutes, blend for a few minutes. Repeat 3 times or until the ice cream is set and smooth.

(**) To chill the ice cream faster, place the mixture into a stainless steel bowl and place it in a larger bowl filled with ice cubes. 

(***) For best results, use whole milk. 

1. Heat the milk and cream just to the boiling point. Add chicory and leave to infuse for 10 minutes.
2. Meanwhile, whisk the egg yolks and sugar until light and pale.
3. Pour the hot mixture (1) over the egg yolks (2), whisking constantly, then return to the saucepan.
4. Place over low heat to thicken, stirring constantly with a wooden spoon. Do not let the mixture boil.
5. When the mixture thickens enough to coat the back of the spoon, remove from the heat and strain immediately.
6. Leave to cool (**). Freeze the custard in your ice cream maker (*) according to the manufacturer’s instructions.