An IceCream recipe that I found on the internet and just had to try. Notes from the production:

Six egg yolks is not a lot of liquid in which to cream a cup and a half of sugar. Don't rely on a whisk; use a fork.

Having no vanilla bean, we simply added about two and a half tablespoons of (artificial) vanilla extract to the custard base at the start of cooking. This turned out to be just right.

The custard never did thicken to the point where it coated the spoon. I think it might have curdled ever so subtly. No large curds though. Once it had cooked for around 40 minutes, we gave up and put it in the freezer anyway. And it worked. So there.

It took a good hour-and-a-half to get good and solid in an ice-cream freezer; once the sorbet was done we threw in the ice and brine from its freezer to the one with the custard.

This stuff is oh so creamy and silky smooth. The complementary WatermelonSorbet is a perfect partner.