Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • 5 large egg yolks

Instructions:

  1. In a saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat until sugar dissolves.
  2. Whisk the egg yolks in a separate bowl until pale and creamy.
  3. Gradually add a cup of the warm cream mixture into the egg yolks while whisking continuously to prevent curdling.
  4. Pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring gently until the mixture thickens and coats the back of a spoon.
  5. Remove from heat and stir in the vanilla extract.
  6. Strain the mixture through a fine-mesh strainer into a bowl to remove any cooked egg bits. Chill in the refrigerator for at least 30 minutes.
  7. Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions.
  8. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.