How to make espresso with ice cream:
Slit the vanilla pod open lengthwise and scrape out the seeds. Put the vanilla pod and seeds into a pan with the cream and milk, stir and bring to the boil. Remove from the heat. Put the egg yolks and sugar into a bowl and beat until creamy.
Slowly stir the warm milk into the egg yolk mixture, then return to the pan, remove the vanilla pod and stir with a wooden spatula over a low heat until the custard begins to thicken. It should on no account boil.
Cool the vanilla custard by stirring over iced water. Transfer to an ice cream maker and finish off. (If you do not have an ice cream maker, transfer to a shallow metal dish and put into the freezer for 3-5 hours, stirring frequently during the first hour).
To serve, put 2 scoops of ice cream into each of 8 small cups and pour approximately 30 ml hot espresso over the ice cream.
Garnish with almond wafers and serve immediately.