Vanilla Ice Cream (The Best)

Instructions

1. In a pot off the heat, whisk together the sugar and cornstarch. Whisk in the egg yolks, vanilla seeds and pod until smooth. Whisk in the cream and milk.
2. Cook over medium heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture begins to simmer and thickens enough to coat the back of the spoon, about 15 minutes.
3. Transfer to a bowl. Cover with plastic wrap directly on the surface of the mixture and let cool. Refrigerate for 4 hours. If desired, place the bowl over an ice bath for faster chilling (see note). Strain the mixture through a sieve.
4. Pour the chilled mixture into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the ice cream has set.
5. Transfer to an airtight container. Freeze for 1 hour or until the ice cream is very firm. Let sit out at room temperature for a few minutes before serving as needed.