Homemade Ice Cream

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[{"selector":"#anim-2e1eb1b1-a533-4fce-948f-fbb3c5e17c88","keyframes":{"transform":["translate3d(-121.60278%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":500,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Beat the egg yolks in a large bowl.

[{"selector":"#anim-f5643444-fdeb-44c3-a866-563bace68100","keyframes":{"transform":["translate3d(0px, -141.85415%, 0)","translate3d(0px, 0px, 0)"]},"delay":400,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat the remaining ingredients in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk 1 ½ cups of the cream mixture to the egg yolks.

Transfer the cream and egg mixture back into the saucepan and cook over medium heat. Stir until thickened. Remove from heat.

[{"selector":"#anim-bb87b7fc-b7a8-4baa-951b-e251ef38dfac","keyframes":{"transform":["translate3d(0px, -395.81622%, 0)","translate3d(0px, 0px, 0)"]},"delay":500,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Strain the custard into a large bowl and discard any solids. Place the custard bowl over an ice bath, once cool transfer to the fridge. Once chilled add to ice cream maker.

[{"selector":"#anim-29498b5c-96f4-4ff5-b596-c75f6bf315e9","keyframes":{"transform":["translate3d(0px, -505.96876%, 0)","translate3d(0px, 0px, 0)"]},"delay":500,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Transfer the finished ice cream to a container until it's firm. The ice cream can be kept in the freezer for up to 3 months.

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