Frozen vanilla custard—or French vanilla ice cream—starts with egg yolks, a pinch of salt and some sugar all whisked up. Heat up some heavy cream and milk to just before a simmer, then pull off heat and temper your egg and sugar mixture with just a bit of the cream and add in parts until incorporated. Finally, mix in vanilla, and set on an ice bath to cool completely. Once chilled, pour into a pitcher for ease of pouring into your ice cream machine. Once soft-serve texture, put into a freezer-safe container and freeze until firm. Then scream for your ice cream and scoop it up fresh for a cool summer treat, so much better because it’s homemade! Get the recipe for Chef John's Frozen Vanilla Custard.