Ingredients
2 cup whole milk
2 cup heavy cream
8 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
Method
Place the milk and heavy cream in a medium heavy bottomed saucepan over medium heat. Bring the mixture to just a simmer, (just before scalding at 75-80c or 170-175f on a candy thermometer), stirring occasionally.
Meanwhile, in a medium mixing bowl, beat the the egg yolks on medium speed with a hand-mixer until they are light in color. Gradually add the sugar and continue to beat until sugar is dissolved and mixture is thick and pale yellow in color.
Temper the hot cream mixture into the egg mixture by gradually adding about ½ cup of cream mixture at a time to the egg mixture, until about a third of the cream mixture has been added, whisking constantly while you are adding the cream mixture.
Whisk the egg mixture back into the cream mixture in the saucepan and place over low heat. Cook, stirring almost constantly, until the mixture thickens, about 5-7 minutes. Strain the mixture through a fine mesh strainer into a pitcher or container with a pouring spout on it. Stir in the vanilla extract. Refrigerate for at least four hours to overnight. (Overnight is best and yields the smoothest consistency.)
Pour into an ice cream maker and process according to the manufacturer’s directions. Transfer to a freezer proof container (I like to use a loaf pan) and place in freezer to desired firmness is reached. About 1.8 litres of ice cream.