Homemade Vanilla Ice Cream (No Ice Cream Machine Needed!)

Made ice cream today and it was soooooooooooooo much easier than I though it would be. It all started from my search on using up my 6 leftover egg yolks from making French Macaoons (not long from posting my tips & tricks~~). My choices are: custard, lemon curd, golden angel food cake, custard based ice cream, cream burlee, pastry cream, etc. I tried custard and leamon curd before. Both of them I couldn't use in other recipes and end up throwing it away. Other choices didn't really attract me. So, I go with the least suggested on using up egg yolks, the custard based ice cream. Here is how I do it:

Ingredients:

• 2 1/4 cup milk, heavy cream or half & half (I used ~1 cup leftover whipping cream and use soy milk for the remaining)
• 3/4 cup sugar
• 6 egg yolks
• 1 tea spoon vanilla extract (I used pure extract, next time I will use vanilla beans)

Direction:

1. Heat the cream/milk in a sauce pan in medium heat until it starts bubbling. Keep whisking it to avoid sticking to the pan. Set it aside to cool to room temperature. 
2. Meanwhile, whisk together the sugar and egg yolk until it turns creamy lemon yellow color.
3. When the cream/milk is cool to touchable or room temperature, add it to the egg yolk mixture by pouring it slowly and keep stirring. 
4. Add vanilla extract and stir. 
5. Pour the mixture into a freezer save container. Uncover and chill for 30 minutes. Take out from freezer and stir to break any big ice pieces. Put back to freezer and stir after 30 minutes. Repeat until mixture is thick and become "ice cream like".