Custard Based Vanilla Ice Cream

1. 1

   Place the egg yolks and sugar in a glass bowl and beat together.

2. 2

   Slowly bring the milk to boiling point in a saucepan, then pour onto the egg mixture and beat together.

3. 3

   Return the mixture to the pan and stir constantly until the mixture thickens and forms a film over the back of the spoon.

4. 4

   Do not allow the mixture to boil or it will separate.

5. 5

   Remove the pan from the heat and allow to cool.

6. 6

   Stir in the cream and vanilla extact.

7. 7

   Pour the mixture into the freezer bowl with the paddle running and allow to freeze until the desired consistency is achieved.

* Per serving · 4 servings · Values may vary.

No additional tips available.