Beat the egg and egg yolks at high speed until light and fluffy, about 2 minutes. Gradually add the sugar, beating until mixture thickens. Lower the speed and mix in the milk and vanilla. Add the cream manually. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

The original method is from Ben & Jerry's Homemade Ice Cream & Dessert Book, but I modified it to be easier. I usually use 1 cup heavy cream and 1 cup sour cream, and get good results.

It can be interesting to try with evaporated milk or low fat sour cream or no fat plain yogurt or tofu or soy milk.