Frozen Vanilla Custard
American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.
You can substitute 1 split and scraped whole vanilla bean for 2 1/2 teaspoons vanilla extract.
To cool the custard mixture, I float the mixing bowl in a larger bowl with some ice water.
If you want to make ice cream cones with the leftover egg whites, here's a great recipe from Chef John.