1 tablespoon pure vanilla extract
6 egg yolks
3/4 cup sugar
3 cup half and half
Place the half and half in a medium saucepan and bring to a
simmer. Whisk together the sugar and egg yolks. Gradually add
the half and half to the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and place over medium low
heat. Cook, stirring constantly with a wooden spoon, until the
mixture thickens and leaves a path on the back of the spoon when
a finger is drawn across it; about 5 minutes. Do not allow the
mixture to boil. Pour the custard through a sieve into a medium
bowl. Stir in the vanilla extract. Refrigerate until cold.
Transfer the custard to an ice cream maker and process according
to manufacturers' instructions.
