Step 1

Start by mixing the egg yolks, the sugar, the vanilla and the milk.

Step 2

Heat and whisk until the base reaches the the so-called nappe stage (about 82-84º Celsius /180-183 º F) .

Step 3

Take off from the heat, and whisk until the base is warm but no longer hot (say, when it reaches around 50º C/122º F).

Step 4

Add the butter, piece by piece, and whisk until it has all dispersed and the base has cooled down some more.

Step 5

Remove the vanilla pod (if using), scrape out the seeds and add to the base.

Step 6

Churn immediately in your ice cream machine (or still-freeze, using your refrigerator).