4 egg yolks (make pavolova with the whites!) 500 ml half & half cream 500 ml whipping cream 1 cup sugar 2 tcp vanilla extract
Make sure your ice cream freeze bowl is frozen! We're using the Kitchen Aid ice cream maker kit.
Heat the half & half to close to boiling. Set aside; keep it in the pot.
Mix the sugar with the egg yolks until satiny smooth.
Slowly add the warm half & half to the egg yolks and sugar while continuing to mix.
Return the eggs and cream to the pot and bring, just, to a slow boil. Don't overcook this!
Remove this "custard" from the heat. Stir in the cold whipping cream. Stir in the vanilla. Maybe add a pinch of salt.
Chill this mixture thoroughly in the fridge. I do this overnight.
Assemble your freeze bowl and dasher on the mixer. Pour in your creamy custard. Turn on the mixer, on the lowest setting, and stir the ice cream for about 20 minutes. It will thicken and climb up on the dasher and expand to fill the bowl (more).
Spoon your ice cream into a suitable container and freeze it. Enjoy at will!