- Whisk together egg yolks and ¼ cup sugar until eggs are light yellow in color and fluffy. Whisk in the rest of the sugar. Combine cream, milk, and vanilla extract.
- Whisk together until completely combined. (If you prefer to cook the mixture due to the raw eggs, see note below to do this at this time, but it is not necessary) Then chill in your fridge until cold, best if overnight.
- Transfer your chilled cream liquid into your ice cream machine and make according to manufacturers directions.
- Makes approx. 1 quart of prepared ice cream.
If you don’t want to put raw eggs in your ice cream, you can cook
the eggs, cream and sugar mixture over low heat until 160 degrees, stirring constantly, forming a custard. Remove the custard from the heat and refrigerate until cold. Then follow the recipe directions and process in your ice cream maker.