Heat the Milk: Pour 450 ml of milk into a saucepan. Heat the milk over medium heat until bubbles begin to form around the edges, but do not bring it to a boil.

Prepare the Eggs: In a separate bowl, beat the 3 eggs. Add 1 tablespoon of sugar and whisk until well combined.

Temper the Eggs: Gradually add a few spoonfuls of hot milk to the egg mixture, whisking constantly to temper the eggs. This prevents them from curdling when added to the hot milk.

Combine and Cook: Slowly pour the egg mixture back into the saucepan with the hot milk, stirring constantly. Add a pinch of vanillin for flavor. Cook over low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon.

Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool down. Once cooled, stir in the remaining 125g of sugar until fully dissolved.

Beat Out the Bubbles: Use a whisk or hand mixer to beat out any bubbles in the mixture.

Freeze the Ice Cream: Pour the mixture into a freezer-safe container. Place it in the freezer for at least 4 hours, or until fully set.

Decorate and Serve: Once the ice cream is ready, you can grate cookies for decoration and drizzle melted chocolate over the top for an extra touch of indulgence.