Homemade vanilla ice cream in a blender

Ice cream is prepared on the basis of English cream:
1. Rub the yolks with sugar in a bowl with a whisk until the mass turns white and thickens.
2. Cut the vanilla pods lengthwise, pull out the seeds.
3. In a saucepan, bring the milk to a boil, with the addition of pods and vanilla seeds.
4. As soon as the milk boils, we pull out the vanilla pods, we won't need them anymore, slowly pour it into the yolks, constantly stirring with a whisk.
5. Pour the egg-milk mixture into a saucepan, cook on low heat for another 5-10 minutes, constantly stirring with a whisk. Check readiness like this: put a wooden spoon in the cream and take it out. If you swipe the spoon with your finger, and the trace is not filled with liquid, then the cream is ready.
We do not allow overheating and boiling, especially, otherwise the yolks will curdle.
6. Remove the cream from the heat, mix with 20% cream. The cream is ready.
7. Beat the cream 33% to soft peaks.
8. Cool a saucepan with English cream in an ice bath, stirring constantly.
9. Add whipped cream to the English cream, mix well until smooth.
10. Freeze the mixture in an ice cream maker. If there is no such thing, then do as I did: I poured the mixture into flat containers and put it in the freezer, whipped it with an immersion blender every hour until the mixture thickens and becomes homogeneous. Then put it in a container and close the lid, and put it in the freezer overnight until completely solidified.
The next day you can enjoy a delicious creamy vanilla ice cream.