Ingredients:
1 cup whole milk
1/2 cup sugar
1 dash salt
2 egg yolks, lightly beaten
2 cups heavy cream
2 teaspoons vanilla extract
Directions:
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
When custard is just barely warm, stir in the cream and vanilla.
Refrigerate mixture until ready to use.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
Note: Due to differences in operating times on various machines, that is not included in the prep time.
Servings: Serve
Time preparation: 5 min.
Time total: 30 min.