4 extra large eggs
1/3 cup granulated sugar
1 1/3 cups milk
1 teaspoon vanilla extract
1-1/4 cups heavy cream
Whisk egg yolks and sugar together until thick and pale. This is best done with a fork so that the mixture does not become too frothy, but it will take some time. Heat the milk until almost boiling the pour onto the eggs (temper the eggs first with a little of the hot liquid, stirring as you add the milk to the eggs-this will keep them from cooking) stir with a wooden spoon. Return the mixture to the pan and heat gently stirring continuously until the custard just coats the back of the spoon-do not cook too long or the eggs will start to scramble. Leave until cool-the mixture will cool quicker if transferred to a clean bowl-then stir in the vanilla and the cream. Chill thoroughly for at least 1 hour. Pour mixture into your ice cream maker then churn until ready to serve.