This custardy classic is adapted from a Gilded Age recipe taught by New York Cooking School founder and instructor Juliet Corson. French ice creams often involved heating cream and milk with egg yolks to make a rich custard, whereas “English” ice creams were uncooked and did not include eggs. Corson often recommended “over-sweetening” her ice cream recipes, perhaps to ensure the sweetness was not dulled too much during the freezing process. Feel free to adjust the sugar amount based on your preference.

SERVES 8

• 2 cups heavy cream
• 2 cups 2% milk
• 1 vanilla bean
• 6 egg yolks
• 1 1/4 cups sugar

Pour cream and milk into a large heavy pot. Split vanilla bean lengthwise and scrape out seeds. Add seeds and bean to the pot. Place over medium heat and cook until a skin forms across the surface and it reaches 170°F on a candy thermometer, about 5–7 minutes. Remove from the burner and allow to cool.

While cream and milk are cooling, place egg yolks and sugar in a large mixing bowl and stir with a wire whisk until smooth, about 1 minute. The mixture will be thick, like a paste.

When the cream mixture has cooled to 110°F (after about 15–20 minutes), slowly add the egg yolks and sugar to the pot. Heat on medium until it begins to thicken and small bubbles form around the edges, stirring frequently, about 3–5 minutes. Do not bring to a boil.

Remove the mixture from the heat and strain through a fine sieve into a mixing bowl. Place the mixing bowl on top of a larger bowl filled with ice, stirring frequently to cool it down, about 10–15 minutes.

Pour the mixture into the chilled bowl of an ice cream maker and mix until frozen as per ice cream maker manufacturer’s instructions. Transfer to a glass bowl and store in the freezer until ready to serve.