- In a saucepan bring heavy cream and milk to a boil. Remove from heat.
- Meanwhile, in a separate bowl vigorously whisk yolks and sugar until well combined and mixture is thick. Pour one third of boiled milk into yolk mixture and whisk quickly. Pour yolk mixture into remaining milk and stir well.
- Check with a thermometer, if below 182°F return to medium heat, while CONSTANTLY stirring bottom of pan with a rubber spatula. Heat to 182°F but not above 185°F. (The mixture will curdle above 185°F)
- Pour mixture through a fine sieve into a bowl. Cool mixture quickly by placing bowl into iced water. Add vanilla. Let cool until very cold before pouring into ice cream machine.
- In a saucepan bring to a boil milk and sugar. Remove from heat and place covered in a bowl containing ice cubes to quickly cool mixture. Add heavy cream and vanilla.
- Let cool until very cold before pouring into an ice cream machine.
Egg yolk contributes to the smoothness of ice cream. However, ice cream made with egg yolk needs to be properly heated to destroy any bacteria potentially harmful to humans, especially women who are pregnant and the elderly. Therefore a cooking thermometer is essential. If a cooking thermometer is not available, prepare Recipe B, which contains no egg yolks.