- 12 large egg yolks
- 1 1/3 Cups Sugar
- 1 Pinch Salt
- 2 Cups Whole Milk
- 4 Cups Heavy Cream
- 5 Teaspoons Pure Vanilla Extract
In a large bowl, whisk egg yolks, sugar, vanilla and salt together with a mixer until the mixture turns pale yellow and fluffy.
In a large saucepan, heat milk and cream over medium heat. Stir continually to preventing sticking. Cook until the liquid starts to simmer. Remove from heat.
Add the hot liquid to the egg mixture 1/2 cup at a time. Whisk well before adding each additional 1/2 cup. This tempers the eggs slowly and keeps them from cooking.
Cover bowl and refrigerate overnight.
Pour custard into an ice cream maker and freeze according to the manufactures directions. It should take about 30 minutes to freeze. The custard will still be very soft. Transfer it to a plastic container with a lid (Rubbermaid containers work great.) Place in your freezer and allow at least 3-4 hours for it to firm up.