Microwave milk in a microwave-safe container at HIGH 1 minute.
Whisk together yolks and next 3 ingredients in a large bowl until thick and pale. Gradually whisk in warm milk. Pour into a heavy saucepan.
Cook milk mixture over very low heat, stirring constantly, 5 minutes or until mixture thickens and coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl.
Fill a large bowl with ice. Place bowl containing milk mixture in ice, and let stand, stirring occasionally, 20 minutes.
Remove bowl from ice bath, and stir in cream. Cover and chill 1 hour.
Pour mixture into freezer container of a 1-gal. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
The Angus Barn, Raleigh, North Carolina
