Vanilla Ice Cream

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat the mixture over medium heat until it begins to steam, but do not let it boil.

2. 2

   In a separate bowl, whisk together the egg yolks and the remaining sugar 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 cooking.

4. 4

   Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.

5. 5

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

6. 6

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

7. 7

   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

8. 8

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

9. 9

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