Steps: |
| -Place milk and vanilla in a medium saucepan. Heat over medium-high heat to a low simmer. |
| -Meanwhile, beat together sugar and egg yolks. |
| -Carefully pour a few ladlefuls of hot milk into eggs; pour in a thin stream while whisking constantly. |
| -Pour the warmed egg mixture into the saucepan with the remaining milk. Whisk continuously until the mixture coats the back of a spoon. |
| -Pour thickened custard into a clean container, cover with plastic wrap and cool to room temperature. (Learn How) |
| -Add cream and chill in the refrigerator for several hours. |
| -Once thoroughly chilled, stir once more and pour into an ice cream maker. Spin ice cream according to manufacturer's instructions. |
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