Very Vanilla Ice Cream

Servings: 4 cups

6 egg yolks
2/3 cup granulated sugar
1-1/2 cups 35% heavy cream
1-1/2 cups 2% milk
2 tsp pure vanilla extract
1/2 tsp vanilla bean seeds or crushed vanilla beans

Directions:

In heavy-bottomed saucepan, whisk egg yolks with sugar until combined.
Whisk in cream, milk and both forms of vanilla.
Cook over medium heat, stirring frequently, until fairly thick, about 15 minutes.
Strain through fine sieve into square metal cake pan and cover with plastic wrap tight against the custard's surface. Refrigerate until chilled, about 1-1/2 hours.
Transfer to plastic freezer container and freeze until firm but not solid - 2 to 3 hours.
Scrape into a food processor and purée until smooth. Pour back into the freezer container.
Swirl or stir in any other flavourings at this point (optional, of course) and freeze until firm, about 4 hours.