Vanilla Ice Cream (Custard-Based)
This vanilla ice cream starts with a proper egg custard, and that gives it a smooth, rich body that shop tubs rarely match. Six yolks do the work of thickening and enriching, while a modest amount of whipped double cream folded in at the end keeps the texture light. It needs only five ingredients, and it works with or without an ice cream machine, since regular whisking in the freezer handles the ice crystals.
Instructions
Pour the milk into a pot, add the vanilla, and bring it almost to a boil. Watch it closely and take it off the heat before it actually bubbles over.
Beat the egg yolks and sugar together in a bowl. Pour in a little of the hot milk while whisking constantly, so the yolks warm up gradually and do not scramble.
Tip the egg and milk mixture back into the pot, still whisking. Heat it gently until it has thickened into a custard.
Pour the custard into a bowl and set the bowl in a sink half-filled with cold water. Stir it now and then as it cools, then move it to the fridge to chill completely.
Whip the cream and fold it into the chilled custard until evenly combined.
Pour the mixture into an ice cream machine and churn it following the manufacturer's instructions. Without a machine, freeze it in a tub for 3 hours, whisking it every hour to break up ice crystals as they form.
Make it personal.
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