1
In a heavy-bottomed saucepan, combine milk, 1 cup of cream, and half the sugar (about 6 tablespoons). Heat over medium heat until steaming and small bubbles form around the edges.
2
In a separate bowl, whisk egg yolks with remaining sugar until pale and thick, about 2-3 minutes.
3
Slowly drizzle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
4
Continue adding hot cream gradually, whisking constantly, until all is incorporated.
5
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula.
6
Cook until the custard coats the back of the spoon and reaches 170-175°F (77-79°C). The mixture should be thick enough to coat the spoon but not boil.
7
Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
8
Stir in remaining cold cream, vanilla extract, and salt. This helps cool the mixture quickly.
9
Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
10
Churn in an ice cream maker according to manufacturer's instructions, usually 20-25 minutes until thick and creamy.
11
Transfer to an airtight container and freeze for at least 2 hours before serving for best texture.

Ice Cream Base

Ingredients