Basic Vanilla Ice Cream Recipe

Using a knife, split vanilla bean in half lengthwise and scrape seeds into the top of a medium-sized double boiler. Add the vanilla pod to a saucepan, along with the whole milk and whipping cream.

Bring milk mixture to a simmer over medium heat, then remove from heat and allow to cool for about 15 minutes, allowing the flavour from the vanilla pod to infuse.

Remove vanilla pod and discard.

In a medium-sized bowl, whisk egg yolks and vanilla sugar together until thick and pale yellow.

Add the egg mixture to the milk and cook over boiling water until the mixture is thick enough to coat the back of a wooden spoon. Don't let the mixture boil.

Cover and refrigerate until completely cool. (Three hours or overnight.)

Transfer mixture to an ice cream maker and freeze according to manufacturer's directions.