Heaven in a bowl; that’s what you’re looking at. Absolutely creamy. Perfectly vanilla.
This is definitely classic vanilla ice cream at it’s best. Better Homes and Gardens nailed it.
The biggest piece of advice I can give you if you attempt this is to use a wooden spoon, keep the heat low and don’t stop stirring. As soon as the custard coats the back of the spoon and doesn’t run back to fill in the space when you swipe your finger through it, it’s done.
Ok, two pieces of advice; the reason the magazine tells you to add the vanilla extract just before putting the custard in the ice cream maker is because adding it during the cooking time will cause it to evaporate (it’s made with alcohol, after all) and you’ll lose all the flavor. So, wait until just before you’re ready to make ice cream to add the extract.