French Vanilla Ice Cream

Ingredients

• 1 quart Heavy cream
• 1/2 pound Granulated sugar
• 6 Egg yolks
• 1 tablespoon Vanilla extract (Originally Royal Extract Vanilla.)

Instructions

1. 1In a heavy-bottomed saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring constantly, until the mixture just begins to boil. This should take approximately 10 minutes.
2. 2In a separate bowl, whisk the egg yolks until they are well combined. Slowly drizzle a small amount of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. This prevents the eggs from scrambling. Continue adding the hot cream slowly while whisking.
3. 3Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, for a few minutes, until the mixture thickens slightly and coats the back of a spoon. Do not boil.
4. 4Remove the custard from the heat and stir in the vanilla extract. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions, approximately 20-30 minutes, until it reaches a soft-serve consistency. Alternatively, pour the mixture into a freezer-safe container and freeze for at least 4 hours, stirring every hour to break up ice crystals.