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Vanilla Ice Cream

From John's Recipe Collection

Yield: 600 mL

4 egg yolks
240 mL whole milk
240 mL heavy cream
120 mL sugar
10 mL vanilla

Whip the egg yolks while adding the sugar slowly. Continue whipping until it's smooth. Add the milk and mix thoroughly.

Cook the custard over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon. This should happen at about 74°C F - 77°C F. If the custard starts to fill with lots of tiny flecks, you've cooked it too far - stop! Remove the custard from the heat and cool to refrigerator temperature. Add the cream and vanilla. Mix well.

Freeze using your method of choice.