Makes about 1 quart
Ingredients
5 large egg yolks
pinch of salt
⅔ cup white sugar
1 cup whole milk
2 cups heavy cream
2½ tsp pure vanilla extract (or one split/scraped whole vanilla bean)
Directions
In a mixing bowl, add egg yolks, salt, and sugar then whisk until thoroughly combined and pale yellow. Set aside.
Scald milk and cream in a heavy bottomed saucepan over medium heat, stirring occasionally. When small bubbles begin to appear, remove from heat.
Temper the egg mixture with the hot milk and cream, whisking constantly.
Add vanilla extract and whisk together.
Cool ice cream mixture in an ice bath for about 15 minutes, or until completely cooled, then transfer to a small pitcher and refrigerate overnight.
When ice cream mixture is thoroughly chilled, pour into an ice cream maker and process for about 20 minutes to a thickened soft serve consistency. Quickly transfer ice cream to a small container, cover with plastic and a lid, then place in a freezer until firm, at least four hours.