Ingredients

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar*
2 teaspoons pure vanilla
            extract

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, while whisking rapidly, until about a third of the cream mixture has been added.

a. Pour in the remainder and return the entire mixture to the saucepan.
or b. Pour the eggs and cream back into the saucepan with the remaining cream. Place over low heat.
Low heat is important to prevent the eggs from curdling.
Some curdling may occur and should be strained out.

Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

See How To Make the Best Ice Cream at Home | TheKitchn.com with notes on curdling.

Ingredients

2 cups of heavy whipping Cream
2 cups half-and-half
3/4 cup white sugar
1 tablespoon vanilla extract

1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

INGREDIENTS

	Milk	Sugar	Salt	Half and Half	Vanilla Extract	Whipping Cream
2 qt	2 cups	1 cup	Dash	1 cup	1 1/2 tsp.	1 cup
4 qt	3 cups	1 3/4 cups	1/2 tsp.	2 cups	1 T.	3 cups
6 qt	4 cups	2 3/4 cups	3/4 tsp.	3 cups	2 T.	5 cups

Directions:

• Scald milk until bubbles form around edge. Remove from heat.
• Add sugar and salt. Stir until dissolved.
• Stir in Half and Half, Vanilla and Whipping Cream.
• Cover and refrigerate 30 minutes. Freeze as directed.