This is a delicious base for almost any kind of ice cream, and especially delicious just on its own.
MOM’S VANILLA CUSTARD ICE CREAM BASE
1 c milk
1 c heavy cream
3 large egg yolks (or 2 jumbo yolks) – slightly beaten
1/3 c sugar
1 tsp flour
a pinch of Kosher salt
1 vanilla bean, split (or 1 tsp vanilla paste)
Heat milk and cream with the vanilla bean over medium heat until scalded. The milk will have a rim of little bubbles around the edge when properly scalded. Let sit for 30 minutes to infuse the milk with the vanilla. Then, remove the bean, scrape out the seeds with the edge of the knife and stir in the seeds into the milk. Dry the vanilla bean and add it to a pot of sugar for vanilla sugar for your coffee or baking.
Combine the egg yolks with the sugar and the flour and the salt and combine well. Whisk into the milk and return the pan to the stove over low heat. Stirring constantly, cook the custard until it is thick and almost to a boil. It will coat the back of a spoon thickly when correctly cooked.
Strain into a metal or glass bowl and chill well.
Freeze per the directions for your ice cream machine.
This recipe makes one pint of ice cream and can be doubled. If you wish to make more ice cream than two pints, then repeat the doubled recipe.