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Makes around 0.8 litres
Leave the gelatine sheet to soften in cold water for about 5-10 minutes. Part the vanilla pods and scrape out the seeds. Put them into a saucepan together with the milk and cream. Heat the contents but do not allow to boil, then take off the heat. Add the grated Brunost to the saucepan and melt it into the cream/milk blend. Leave this to cool to around 60°C. Whisk together the sugar and the egg yolks until fluffy, then add the Brunost blend from the saucepan, gently stirring until mixed. Gently heat, allowing to thicken but not boil and remove from the heat. Press the water out of the gelatine sheet and add to the ice cream mix, stirring gently until dissolved. Place the mix into a large bowl and chill in the fridge, stirring intermittently. Once chilled, freeze the ice cream in an ice cream maker until it reaches about -6°C. Then remove from the machine and place in a tub and into the freezer.
If you do not have an ice cream machine, you can freeze the mix in your freezer. However it is important to regularly remove it from the freezer and stir well, to avoid ice crystals forming. Leave to stand in the fridge for 30 minutes before serving.