Prep time: 15 minutes

Cook time: 5 minutes

Rest time: 12-14 hours

Materials:

• 1/2 cup whole milk
• 1/2  cup sugar
• 1 tbs. vanilla paste
• 1 1/2 cups heavy cream
• 3 egg yolks

Process:

1. Place milk into small sauce pan and bring to a soft boil.
2. Add the vanilla and sugar. Stir until sugar dissolves and set aside to cool completely.
3. In a small mixing bowl add in the egg yolks and whip until yolks become fluffy and pale in color.
4. Add the egg yolks into the cooled milk mixture and place over medium high heat stirring constantly.
5. Stir 5-8 minutes until the mixture thickens and becomes the consistency of custard. Take off heat and set aside to cool completely.
6. In a medium sized mixing bowl add in heavy whipping cream. Whip the cream until stiff peaks appear. Add in the egg mixture and whip until fully combined.
7. Transfer mixture to a freezer safe container and place in the freezer 10-12 hours for ice cream to set.