Classic Vanilla Custard Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is hot but not boiling.

2. 2

   In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and slightly thickened.

3. 3

   Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

5. 5

   Remove the saucepan from the heat and stir in the vanilla extract.

6. 6

   Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

7. 7

   Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

8. 8

   Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.

9. 9

   Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.