Vanilla Ice Cream

This is a straightforward vanilla ice cream and, to me, what ice cream is all about: a clean vanilla custard, frozen. Dairy is heated with the vanilla, whisked into the creamed yolk and sugar, strained, chilled, and spun in a machine. (The recipe calls for milk and cream, but feel free to use all half-and-half.) Save the egg whites! They keep for months in the freezer and can be used for Whiskey Sours, angel food cake, a royal icing, or a