I grew up eating this flavour of ice-cream with its golden yellow colour, paired with the chocolate and the pistachio flavours, and making it (and eating it) brought back delicious memories of my childhood! This is like making a pastry custard cream and eating it with a spoon!
250 ml (1 cup) whole milk
125 ml (1/2 cup) heavy cream 35%
150 gr (2/3 cup) white sugar
6 egg yolks
In a small pot heat up the milk and cream to a simmer, in the meantime whisk together the sugar and egg yolk and add to the milk and cream; heat it up to max 175F (80 C) checking the temperature with a thermometer, then turn off the heat and cool down to be able to refrigerate for at least 4 hours or overnight.
Once ready to make the ice-cream, following the instruction of your ice-cream maker.
My mixer takes 20 minutes to have it churned at perfection, then transfer the ice-cream in a container that can be frozen and place it in the freezer for at least 4 hours to settle and freeze.