1 - Heat 3 cups half-and-half and 1 cup heavy cream in a saucepan and slowly bring to a
2 - Temper in a smooth mixture of 8 large beaten egg yolks and 9 ounces of sugar.
3 - Heat to 170-175 F, stirring frequently. It should be thick enough to coat the back of a spoon.
4 - Put in a glass bowl, let sit for 30 minutes
5 - Stir in 2 teaspoons of vanilla extract.
6 - Let cool to room temperature, cover, and refrigerate for 4-8 hours, until it reaches 40 F.
7 - Pour into an ice cream maker and follow the machine’s instructions to finish.
Eat immediately for soft serve, or put in the freezer overnight for hard ice cream. Serve alone or with pie. At this time of year, warm apple pie a la mode sounds amazing.