This recipe makes a rich but not overly sweet custard vanilla ice cream. You can eat it as is, or use it as a base to add your own flavour combinations.
2 cups (500 mL) milk 1 cup (250 mL) 35% cream (AKA: whipping / heavy) ½ cup (125 mL) sugar
3 egg yolks
1 vanilla pod
Split the vanilla pod and scrape out the seeds.
Heat the milk, cream, sugar, and vanilla pod in a heavy saucepan over medium-low heat to just under a boil. Stir occasionally so it does not scorch.
While the milk is heating, separate and whisk the egg yolks in a mixing bowl with the scrapings from the vanilla pod until pale yellow.
Slowly pour the heated milk into the yolks, whisking constantly.
Chill the mixture thoroughly - overnight is best. Pour mixture into the ice cream freezer and follow manufacturers directions.