If you haven't already done so, separate the yolks from the eggs.

How To Make Vanilla Ice Cream

Makes 1 quart

What You Need

Ingredients
4 large egg yolks
2/3 cup sugar
1 1/2 cups whole milk
1 vanilla bean (split and scraped of seeds), or 1 teaspoon vanilla extract
1 1/2 cups heavy cream
Equipment
Mixing bowl
Strainer
Whisk
Measuring cups and spoons
Medium saucepan
Spatula
Instant-read thermometer
Ice cream machine

Instructions

1. Chill the ice cream bowl, if needed: If your ice cream machine has a bowl that needs
to be frozen before churning, put it in the freezer the night before you plan to make
ice cream. (If you forget, you can make the base and refrigerate it overnight while the
bowl is freezing, and churn the ice cream the next day.)
2. Prepare an ice bath: Fill a large bowl with ice cubes and some water. Place another,
smaller bowl on top of the water, and place a strainer inside. Keep this close by while
you make the ice cream base.
3. Whisk the yolks and sugar until pale lemon-yellow colored: If you haven't already
done so, separate the yolks from the eggs. Combine the yolks and the sugar in a
medium mixing bowl. Whisk until combined — at first the mixture will be very thick
and dark yellow, then it will smooth out and lighten to a pale lemon-yellow color.
4. Warm the milk on the stovetop: Pour the milk into a medium saucepan and place
over medium heat. Add the vanilla bean (pod and seeds) or vanilla extract. Bring the
milk to a simmer, then remove from heat.
5. Temper the egg-sugar mixture with 1 cup of hot milk: Scoop out about 1 cup of
hot milk (no need to be exact). Slowly pour it into the egg-sugar mixture while
whisking. This warms the eggs and prevents them from curdling in the next step.
6. Pour the tempered egg-sugar mixture into the milk: Slowly pour the tempered
egg-sugar mixture into the saucepan with the remaining milk.
7. Cook the ice cream base until thickened: Return the saucepan to the stove and place
over low heat. Stir the mixture slowly, but constantly, scraping the bottom and sides
of the pot. Keep cooking until the base has thickened enough to coat the back of the
spatula and registers 170°F with an instant-read thermometer.
8. Strain the ice cream base into the bowl of the ice water bath. Straining will
remove the vanilla pod and any bits of egg that may have accidentally curdled.
9. Stir the heavy cream into the ice cream base.
10. Chill completely: Leave the ice cream base over the ice water bath, stirring
occasionally, until it's completely chilled. This will take about 20 minutes.
Alternatively, cover the bowl with the base and chill in the fridge for 3 hours or
overnight.
11. Churn the ice cream base: Transfer the ice cream base to the bowl of your ice cream
machine. Churn until the base has thickened to a consistency somewhere between a
very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes
about 20 minutes — check the instructions for your particular machine.
12. Freeze the ice cream until solid: Transfer the thickened ice cream to a freezer
container. Press a piece of wax paper against the surface of the ice cream to prevent
ice crystals from forming and freeze until solid, at least 4 hours. The ice cream will
keep in the freezer for about 2 weeks before becoming icy.