Prepare 3 bowls, and put 2 tablespoons of the granulated sugar into each. Separate the egg whites from the yolks. Into 1 bowl, add the egg yolks and vanilla beans. Into the 2nd bowl, add the egg whites. Into the final bowl, add the fresh cream.
Whip each mixture with an electric hand mixer. If you whip the egg whites first, followed by the fresh cream, and finally the egg yolk and vanilla bean mixture, there will be no need to wash the whisk each time Whip the egg-yolk mixture until it reaches the consistency of mayonnaise.
Add the whipped fresh cream to the whipped egg yolks, followed by the whipped egg whites, and mix using a electric whisk.
Cover with plastic wrap and place in the freezer. While it is not essential, stirring the mixture half-way through will speed up the freezing process and give the ice cream an airy texture.
Story Behind this Recipe
This is my recipe for standard vanilla ice-cream. For more sophisticated flavors, see 'Cinnamon Ice-Cream' (Recipe ID: 249122) and 'Black Pepper Ice-Cream' (Recipe ID: 256362). Or for a child-friendly version, check out 'Chocolate Ice Cream' (Recipe ID: 270409)
As this recipe calls for raw eggs, be sure to use fresh ones. The ice cream will be ready to serve after 3-4 hours in the freezer. Even if left overnight it won't be too hard, so enjoy this at your leisure.