1tablespoongood quality vanilla extractuse vanilla beans if you can find and afford them — I couldn’t, not for this experiment anyway
Make a custard. Beat the egg yolks with the sugar. In a pan, scald the milk. Pour half of the milk, by tablespoonful, into the egg yolks, beating as you pour to temper the egg yolks. Pour the egg yolk into the pan with the other half of the cream and heat gently, stirring, until thickened and the mixture coats the back of a spoon. Turn off the heat, transfer the mixture to a container, cool, cover and chill for several hours.
When the custard is well chilled, fold with the cream. Pour into the ice cream mixer and process per manufacturer’s directions. Add the vanilla extract during the last five minutes of processing.
Serve the ice cream immediately or transfer to a freezer proof container and freeze for a couple of hours for a firmer ice cream.
Vanilla ice cream printed from https://casaveneracion.com/vanilla-ice-cream-plus-a-coffee-and-vanilla-ice-cream-dessert/ for personal use only. Not for republication nor distribution.