by EMMA CHRISTENSEN
Vanilla ice cream with an egg custard base isn’t particularly hard, but it can feel that way the first time you make it. Here’s a straightforward guide through all the tricky steps.
Whisk egg yolks and sugar together in a bowl and whisk until smooth and a light yellow.
Warm milk in a saucepan and vanilla bean seeds lengthwise or vanilla extract. Bring to a simmer, then remove from heat.
Slowly pour some of the hot milk into egg-sugar mixture while whisking to temper the eggs.
Pour tempered egg-sugar mixture into saucepan with the remaining milk and cook until thickened.
Strain ice cream base through a fine-mesh strainer set over a bowl within a bowl of ice.
Stir heavy cream into ice cream base.
Chill completely in ice bath for 20 minutes or refrigerate for at least 3 hours or up to overnight.
Transfer ice cream base to an ice cream machine and churn until it’s like soft-serve ice cream, about 20 minutes.
Transfer churned ice cream to a freezer container. Freeze until solid, at least 4 hours.