Homemade Vanilla Ice Cream

• 4 egg yolks
• ½ cup granulated sugar
• 1 cup whole milk
• 1 cup heavy cream
• 2 teaspoons vanilla extract or vanilla bean paste

1. Add egg yolks and sugar to a medium metal bowl and whisk until a light yellow color and well combined. In a medium sauce pan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add some milk to egg and sugar mixture, stirring constantly until tempered. Slowly add bowl contents to the sauce pan and return to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
2. Once the custard base is ready, stir in the heavy cream and vanilla extract and pour it into your ice cream maker and process according to your ice cream maker's instructions.