A classic homemade ice cream made with an English-style egg custard base and a rich vanilla flavor. Its smooth, velvety texture and balanced sweetness make it delicious on its own or served with other desserts.
Heat the milk and half the sugar in a saucepan over medium heat, without bringing it to a boil, until the sugar dissolves.
Whisk the egg yolks with the remaining sugar. Gradually add the hot milk while stirring, then return the mixture to the saucepan. Cook over low heat until it coats the back of a spoon. Do not let it boil, or the eggs will curdle.
Remove the mixture from the heat and stir in the vanilla. Whisk it over an ice bath until it reaches room temperature, then refrigerate for at least 2 hours.
Stir the cold cream into the mixture and transfer it to an ice cream maker, or place it in a deep freezer-safe container. Whisk it occasionally during the first few hours to prevent ice crystals from forming. Serve once fully frozen.
Whisk the egg yolks into the hot milk gradually, stirring constantly, or they may curdle. Allergens: contains milk and dairy products, and eggs. Store in a covered container in the freezer for up to two weeks.
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