Pour cream, sugar, vanilla sugar, and egg yolks into the Monsieur Cuisine mixing bowl with the stirring attachment and mix everything well at speed 3 for 10 seconds without heat (if you don't have a mixer, just whisk everything together well in a bowl with a whisk). It should be frothy before you continue, so you get a ribboned stage mixture. Now, the ice cream mixture needs to be heated to 80 degrees Celsius (176 degrees Fahrenheit) for 20 minutes at speed 2 (if you don't have a mixer, just pour the mixture into a saucepan and heat it gently, stirring frequently with a spatula). Once the mixture has been heated for 20 minutes, strain it through a sieve into a pouring jug or a bowl with a spout. Now place the mixture in the fridge for 20-30 minutes before finishing the ice cream in the ice cream maker (which takes about an hour). Once the ice cream is firm, transfer it to a container and place it in the freezer until ready to serve. Take the ice cream out of the freezer about 30 minutes before serving and place it in the fridge. This way, the ice cream will be soft and delicious when it's time to eat. If you don't have an ice cream maker, transfer the mixture to an appropriate container after the 20-30 minutes in the fridge and place it in the freezer. Leave the ice cream in the freezer for 4-6 hours before it's ready. It's a good idea to stir it every 20 minutes for the first 2 hours. Just like ice cream made in an ice cream maker, take the ice cream out of the freezer about 30 minutes before serving and place it in the fridge.