A plain but intensely vanilla-flavored classic homemade ice cream made with the English custard technique. With its smooth, velvety texture and balanced sweetness, it's a base ice cream recipe served both on its own and alongside other desserts.
Heat the milk and half the sugar in a pot over medium heat, without boiling, until the sugar dissolves.
Whisk the egg yolks with the remaining sugar, gradually add the hot milk and mix; return the mixture to the pot and cook over low heat until it coats the back of the spoon. Note: do not let the mixture boil, or the eggs will curdle.
Add the vanilla to the mixture off the heat and stir; whisk over an ice-water bath to bring it to room temperature, then refrigerate for at least two hours.
Fold the cold cream into the mixture and transfer to an ice cream maker, or place in a deep container in the freezer, whisking occasionally during the first few hours to prevent crystallization; serve once fully frozen.
Important: Add the egg yolk to the hot milk little by little, stirring continuously, otherwise it may curdle. Allergen: contains milk and dairy products, egg. Can be kept in the freezer in a sealed container for two weeks.
If you're using a vanilla pod, scrape the seeds into the milk and boil the pod along with it; the aroma is noticeably deeper than with ready-made vanilla.
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