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Ingredients
- 3/4 cup milk
- 1 1/4 cups heavy cream
- 1 tsp vanilla bean extract
- 6 None egg yolks
- 1 cup granulated sugar
Method
- Combine milk, cream and vanilla. Bring to a boil then remove from heat.
- Meanwhile, whisk egg yolks with sugar until thick and pale. Gradually whisk in milk mixture until smooth. Transfer to a clean saucepan and cook over low heat, stirring constantly, for 8-10 mins, until custard thickens and coats the back of a spoon. Cover surface with plastic wrap and let cool. Chill.
- Transfer to an ice cream maker and churn according to manufacturer's instructions. Transfer to a loaf pan, cover with foil and freeze.
