Vanilla Infusion, or Vanilla Bean or Vanilla Nectar or Pure Ground Vanilla

1. Bring milk to a boil. Remove. Add Vanilla Infusion, or split lengthwise Vanilla Bean, or 1 teaspoon Pure Ground Vanilla. Let infuse 20 minutes.
2. Beat the egg yolks and Vanilla Sugar in a bowl, until the mixture becomes smooth and whiter.
3. Add the warm infused milk. Put the mixture in a pot over low heat, stirring constantly, until the custard is thick enough to coat the back of wooden spoon.
4. Remove and let it cool to room temperature. Add whipping cream and Vanilla Nectar if using.
5. Place in the freezer, whisk the mixture 2-3 times during freezing. Or process custard in ice cream maker, according to manufacturer’s instructions.