Step 1

Place your KitchenAid Ice Cream Churner attachment in the back of the freezer to chill for 14-16 hours. (See Note)

Step 2

In a medium bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar (55 grams) until the egg yolks are lightened to a pale yellow color. You should be able to pull up your whisk and see the yolk mixture fall down into the bowl in a "ribbon," and that's when the mixture is ready.

Step 3

In a medium sauce pot, add the whole milk, heavy cream, remaining 1/4 cup (55 grams) of sugar, and vanilla bean paste. Stir to combine and place over medium heat. Stirring often, let this heat up until foamy or until it reads 165°F with an instant-read thermometer.

Step 4

Reduce the heat to low and scoop a spoonful (about 1/4 cup) of the hot milk mixture into the egg yolks. Whisk it into the yolks to temper them. Do this three more times to heat up the yolks. Then pour the egg yolk mixture directly into the pot.

Step 5

Stirring constantly, increase the heat to medium-low and mix the custard until it can coat the back of a spoon and reads 170°F on an instant-read thermometer.

Step 6

Strain this mixture through a mesh sieve into a bowl. To prevent a film from forming, directly place cling wrap on the surface of the mixture to seal it. Cover the bowl and store in the fridge for 12-16 hours to chill.

Step 7

When you are ready to churn, take the frozen KitchenAid attachment out of the freezer and pour in the custard. Churn for 20-30 minutes or until the ice cream is thick and the texture of soft serve.

Step 8

Gently fold in your desired mix-ins and pour the ice cream into a 9-inch by 5-inch loaf pan.

Step 9

Cover and freeze another 2-3 hours for a firm scoop, and serve!