I use to make ice cream weekly. I sort of fell out of the habit a couple years ago and am working to correct that problem. I have a quart of amazing chocolate ice cream in the freezer right now. And for Easter, I am making a batch of vanilla ice cream. Between the two, that should cover most everyone’s tastes.
I always favor frozen custard style of ice creams with cooking the egg yolks with the milk. So creamy and amazing.
And my vanilla ice cream always needs vanilla beans. But we don’t want to eat the beans. Just taste the amazingness of them.
I though I am worried that I wasn’t paying enough attention while heating the custard and it will taste a bit to eggy. Oh well, I will survive.