Vanilla Ice Cream

makes about 1 quart
3 egg yolks
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 1/2 t. vanilla extract
pinch of salt

1. Whisk yolks in a small bowl. Set aside.
2. Heat the heavy cream, whole milk, and sugar in a saucepan over medium-low heat, stirring occasionally, about 5 minutes. Temper (slowly add and whisk so it doesn’t cook the eggs) 1/2 cup cream mixture into yolks, then slowly whisk yolks into remaining cream mixture.
3. Cook the custard over medium-low heat, stirring occasionally, until thickened, about 4-5 minutes. Remove from the heat and add the vanilla extract and salt.
4. Fill the sink with a few inches of cold water and a few handfuls of ice. Pour the custard into a bowl and place in the ice bath for 8-10 minutes.
5. Remove bowl, cover with plastic wrap, and chill in the refrigerator for 4 hours-overnight. Churn in an ice cream maker according to the manufacturer’s directions.