Vanilla Ice Cream

Separate 5 eggs, placing the yolks in a medium bowl. Reserve the egg whites for another use.

In a medium saucepan, combine the whole milk and sugar.

Heat the milk mixture over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture reaches 170°F on an instant-read thermometer.

Temper the egg yolks by slowly ladling about half of the hot milk mixture into the yolks while whisking constantly to prevent scrambling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.

Return the saucepan to medium heat and cook, whisking constantly, until the custard thickens and reaches 170°F again. It should be thick enough to coat the back of a spoon (nappé).

Remove the custard from the heat and stir in the heavy cream and vanilla extract.

Strain the custard base through a fine-mesh sieve (lined with cheesecloth for extra smoothness) into a clean bowl or pitcher.

Split the vanilla bean lengthwise, scrape out the seeds with the back of a knife, and stir the seeds into the custard base.

Cover the custard and refrigerate for at least 4 hours, or until completely chilled.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, at least 4 hours or overnight.

Scoop and serve, garnishing with optional toppings like chocolate sauce, chocolate shavings, and fresh strawberries if desired.