Basic homemade ice cream

Ice cream maker needed for this recipe. Beat 1/4 cup sugar with 3 eggs until it's thick. Heat a cup of whole milk on the stove over low heat. When it starts simmering, slowly add in the sugary-egg mixture. Mix and keep heating on low, not too high. Once it's thick enough to coat the back of a spoon, take off the heat. Once a little cool, put in 3/4 cup sweetened condensed milk, 1/2 cup half and half and some fresh vanilla bean (or 2 tsp vanilla extract).
Put it in the fridge overnight.
Then put in ice cream maker, while it's churning, can add in stuff like nuts, chocolate, fruit, whatever.
Note: when heating on stove, if you turn the heat up too high, eggs might chunk together. Not ideal, but the chunks do break up quite well once you freeze and churn it, so don't worry about it too much.
Ben loves this for his birthday treat. Taste is quite eggy and fresh.

Pro tip: if you have left over half and half, freeze it in an ice cube tray so you don't have to use it right away. Then you can throw in a cube or two into sauces, curries etc. that call for a bit of creaminess. Mussels in cream sauce for instance, or butter chicken.