PERFECT Homemade Vanilla Ice Cream [Step-By-Step Custard Ice Cream]

Have you ever made ice cream at home and had it come out kind of icy? That's because any recipe that doesn't use a custard base is never going to be as good or as creamy! Our ice cream recipe is perfect. Not too sweet, very creamy and easy to do. Recipe below:
INGREDIENTS:
2 cups (470ml) milk
3 cups heavy cream (235ml ea)
2 Vanilla Beans
1 cup (220g) sugar
6 egg yolks
1.25tsp (4g) kosher salt
INSTRUCTIONS:
To a medium-size pot, add in the 2 cups of heavy cream, 2 cups of whole milk, granulated sugar, and a small pinch of salt. Add vanilla beans to the pot.
Heat over medium heat. Make sure not to boil it and that it’s just really hot.
Cover with a lid and let steep for 30 minutes.
Fill a large bowl with ice water and place a small bowl in that ice bath. Add heavy cream to the small bowl and set to the side.
Separate egg yolks into a medium bowl. Whisk and slowly ladle in the hot milk/cream mixture to temper the eggs.
Add tempered eggs back to the milk/cream mixture pot and heat. Don’t boil or let the temperature rise above 170F. Stir and maintain heat until it thickens to coat the back of a spoon.
Strain custard into the small bowl in the ice bath. Stir until it has completely cooled.
Add ice cream base to ice cream machine to manufacturer’s directions. Once finished, pour into containers and freeze for a couple of hours or overnight before serving.

[@richone10]

The eggs ruined it for me, as tasty as the end product looked.