Vanilla ice cream without a machine, chocolate milkshake

I was surprised how much air my old little ice cream machine put into my ice cream before freezing it. 

I'd pour in the goop that I made into the machine and its volume would double. 

If the goop was cold, nearly freezing, and if the machine was cold, very frozen, then the flavor goop would rise right up the bowl. 

Here's the theory.

This technique takes the cream in the recipe and whips it to proper whipped cream and then mixes that into the milk and egg mixture with flavors. 

It's all so simple. 

2 cups heavy cream whipped and chilled.

2 cups whole milk heated.

1 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs

The milk is heated with sugar. Two eggs are beaten into a bowl larger than needed for that. Hot milk is ladled into the eggs as they are whisked. Another ladle. Another ladle. And so on to half the pot of milk. This raises the temperature of the egg and lowers the temperature of the milk. This egg-milk is whisked into the original milk. Vanilla added. Chilled to room temperature. Chilled in refrigerator. Chilled in freezer.

To chill it more quickly I fill the sink with cold water to about 1/5 level and place my pot of custard into the cold water making sure the water level is lower than the height of the pot. The pot is small so there isn't much water. 

Then into the refrigerator. 

Then into the freezer. 

The mixture was foamy and light and airy when it was put into the freezer and it was solid a few hours later when fully frozen. The taste is stronger than I had imagined. The milk mixture was strong but I thought that the cream would soften its intensity. But it didn't. It's still very strong. The vanilla comes from Mexico, the land where bees invented vanilla, and it is extremely floral. 

It hardly tastes like vanilla at all.

You'll be all, "Well, it's very delicious, and it does have that fermented full-bodied transformative catalyst-like effect to it, rather like a bitters except it's only one thing, not a mixture, but complex as a massive flower construction. This vanilla has the flavor of a Rose Parade float but you must be thinking of something else. This is not vanilla. You must be confusing it with some kind of curry."