Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.

Prep an ice water bath. Place ice cubes in a bowl and fill half with water.

Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.

Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.

Freeze custard in ice-cream maker according to the manufacturer's instructions. Store in an airtight container in freezer until ready to eat.

As always, use as many organic ingredients as possible for optimum flavor!