In a mixing bowl, beat the egg yolks with the sugar until the mixture is thick, smooth and a pale yellow color.

Slowly whisk 1 cup of the hot milk mixture into the egg yolks. Then whisk this mixture back into the milk remaining in the double boiler. Stir constantly until the custard begins to thicken and coat a wooden spoon, about 30 more minutes.

Pour the custard through a strainer and into a bowl to remove the vanilla bean and any lumps.

Allow the custard to cool to room temperature and then cover and refrigerate OVERNIGHT. This allows the custard to cool and bind together.

The next day, remove the ice cream maker from the freezer, add the lid, motor and beater and turn on. Slowly pour in the chilled custard and process to desired consistency.

Chocolate Ice Cream
Make the ice cream custard above.

½ cup semi-sweet chocolate
1 tbsp. water

Combine chocolate and water in a small glass dish. Microwave just until chocolate melts, about 45 seconds. Stir. Allow to cool to room temperature. Pour chocolate syrup into ice cream custard during processing. Note: we like to vary the type of chocolate depending on our tastes. Just do not mix different chocolates together.

Blackberry Ice Cream

1 cup fresh blackberries
½ cup superfine (bakers) sugar
1 tbsp. fresh lemon juice

Combine blackberries, sugar and lemon juice in a bowl. Allow berries to sit for at least 1 hour. Add berry mixture to ice cream custard at end of processing.

Toasted Hazelnuts
I like the flavor of toasting nuts. It brings out a nutty, earthy texture and aroma.

1 cup hazelnuts, shelled

Heat oven to 400. Spread nuts in a single layer on a cookie sheet. Toast nuts in oven until golden, about 8 minutes. Remove nuts from cookie sheet and place on a kitchen towel. Cover and let nuts cool slightly. Rub the nuts in the towel to remove the outer skins. Chop coarsely and add to ice cream custard at the end of processing.