How to make homemade vanilla ice cream using only wholesome ingredients that contains about half the sugar of even organic or premium brands at the store.
Beat egg yolks briefly in a large, glass bowl. Do not use regular store eggs. Preferably use local, free range or pastured eggs washed in warm, soapy water before cracking. Organic store eggs are ok in a pinch.
Beat in remaining ingredients and pour into your ice cream maker. Follow your ice cream machine directions for how long the ice cream is churned.
When the ice cream is frozen and ready (about 15-20 minutes for my machine), pour into a shallow, glass baking dish. Cover with a lid and keep in the freezer.
Do not use ultrapasteurized cream as it is highly allergenic and basically undigestible.