4 egg yolks, (72 g) from farm fresh eggs if you can get them!
1/2 cup (100 g) granulated sugar
1 cup (244 g) organic whole milk
1 cup (227 g) organic heavy cream
2 tsp. (10 ml) vanilla bean paste (if you can’t find that, use pure vanilla extract)

In a small bowl, whisk egg yolks and sugar until they’re a light yellow color.

In a small saucepan, heat milk over medium-low heat until it just begins to simmer. Do not stir. Gradually add the egg and sugar mixture to the milk, stirring constantly. Using a thermometer, bring it to 165°F /74°C (don’t allow it to come to a boil). At the correct temperature, remove it from the heat. Put the custard into an airtight container and chill in the fridge until it reaches 65°F /18°C. The longer the custard base chills, the creamier your ice cream will be.

Once the custard base has cooled, stir in the heavy cream and the vanilla paste. Pour it into your ice cream maker and process according to your ice cream maker’s instructions.

Adapted from Robyn Stone, Add A Pinch