Heat the heavy cream and vanilla over medium heat until bubbles form at edges.
4 Egg Yolks 1/3 cup Sugar
In another bowl, whisk together the egg yolks and sugar until almost white. Add a small splash of the hot cream mixture while constantly whisking, then add this mixture back into the cream. Mix over heat until fully incorporated at the mixture coats the back of a spoon.
Let cool and strain. Pour into a small freezer bag. Place this smaller sealed freezer bag into a larger freezer bag filled with ice and salt. Shake for 10 minutes or until ice cream texture is achieved. Place in freezer and allow to freeze to set, and then serve.