Mix the egg yolks and sugar until they turn white.
Add warm milk slowly. (Warm the milk hotter than bath temperature. Do not bring to a boil.)
Pour the ingredients from step 2 into a pot, and keep stirring until thickened over low to medium heat (do not bring to a boil.) Once thickened, turn off the heat, and cool. When it's cooled, add vanilla extract.
Pour heavy cream into a bowl, and whip. (In summer, it's easier to whip over ice water.)
Whip it until it forms soft peaks, as illustrated in the photo.
Pour the mixture from Step 3 into the bowl from Step 5, and combine.
Transfer to a wide container, and put in the freezer. (Metal pans cool the mixture the fastest, but I always use a rectangular plastic Tupperware type container.)
After one hour, the edges will start to harden. Stir the entire mixture with a spoon, and put it back in the freezer.
After another hour, more than half of the mixture will start to harden. Stir it again, and put it back in the freezer.
And done! You'll be surprised at how delicious this ice cream is!
Story Behind this Recipe
My son made a fuss because he wanted to eat ice cream, so I created this recipe...
When the heat is on, don't bring the mixture to a boil. This is the only tip and this recipe is very easy.
If you use heavy cream, it will have a rich taste, but if you use non-dairy heavy cream, it will have a lighter taste. If you prefer the richer taste, use heavy cream. Using 100 ml of each cream makes the dish delicious as well.