2vanilla beanvanilla paste or extract can be used, see notes
1½cupswhipping cream
Instructions
Whisk 1/4 cup sugar and egg yolks together in a heat proof bowl. Mix until the color of the yolks lighten. Set aside.
In saucepan, mix together milk, sugar.
Split the vanilla beans lengthwise and then seed, adding both the pods and the seeds to the saucepan.
Over medium heat, warm milk until it just begins to bubble on the edges.
While whisking, carefully pour warmed milk over eggs.
Continue to whisk until well mixed.
Pour mixture back into saucepan and slowly reheat, stirring constantly until the ice cream base begins to coat the back of your spoon. Be careful not to boil
Remove saucepan from heat and strain out vanilla pod.
Cool in an ice bath.
Once somewhat cooled, stir in whipping cream.
Cover your ice cream base by pushing plastic wrap right against the top of the ice cream base so the base and the plastic are touching.
Chill completely in fridge (6-8 hours or overnight).
Transfer mixture into ice cream maker and churn about 25-30 minutes or according to manufacturer's instructions.
Notes
If you don't have a vanilla bean, you can substitute out another vanilla product.1 vanilla pod is equal to 1 tbsp of vanilla extract or 1 tbsp of vanilla paste.