Homemade Vanilla Ice Cream

Simple is always best. And it doesn’t get better than a custard-based vanilla ice cream.

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1 cup whipping cream
• 2 tsp vanilla-bean paste

Add the egg yolks and sugar to a medium-sized pot, and whisk them together until they’re light yellow and well combined. Set aside.

In a small-sized pot, slowly heat the milk to almost a boil over medium-low heat (do not stir). Next, while whisking constantly, add the scalded milk in a steady, slow steam to the pot with the egg mixture. Place the pot over medium-low heat, and stir until the custard reaches 165˚F (don’t let it boil!). As soon as it reaches temperature, pour into a bowl, cover tightly with plastic wrap and place in the fridge to chill to 65˚F. When chilled, stir in the whipping cream and vanilla-bean paste, and process in your ice cream maker according to the manufacturer’s instructions.