Gam’s Homemade Vanilla Ice Cream

Directions

• In a large heavy saucepan, whisk eggs and sugar until blended; stir in milk. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
• Quickly transfer to a large bowl; place bowl in a pan of ice water. Let sit for 2 minutes, occasionally stirring gently. Stir in half-and-half, heavy cream and vanilla. Press plastic wrap onto surface of the custard. Refrigerate several hours or overnight.
• Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
• Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, at least 4 hours.