Custard

• Add vanilla bean paste to a saucepan with the almond milk.
• Place the almond milk on the stove. Cook over a medium to low flame. Bring to a boil.
• Separate the egg yolks and place the yolks in another saucepan. Beat the 3 egg yolks with the sugar.
• Remove boiling almond milk from the stove and slowly add the hot cream to the egg mixture. Mix with a hand-held mixer and make sure to dribble a little bit of the milk slowly and mix the egg in thoroughly after each addition. Since the egg is raw the hot mixture will cook the egg. So, I can't stress that you need to add the milk slowly so you don't get pieces of cooked egg.
• Once the milk and egg are combined in the saucepan, return it to the stove. Over a medium to low heat stir until the custard is like a runny pudding. It will coat the back of a spoon and when you run your finger through, it won't bleed. This takes about 14 minutes. Remove from heat. I can't say enough that it won't set up like a thick custard.
• Pour custard into a pyrex bowl and cover. Place in the refrigerator for a couple of hours so that the milk is chilled.
• Take ice cream mixture out of the fridge and place in a chilled Kitchen Aid Ice Cream maker bowl.
• See video on how to attach the Kitchen Aid paddle to the mixer.
• Lock bowl in place and lower arm and attachment on top of the paddle. Set the speed to "Stir" mode.
• Mix the cream for about 25 minutes. The ice cream will set up and will resemble the texture of soft-serve ice cream.
• If you want your ice cream to be slightly harder, set it in a container and place in the freezer for an hour or more.