Churned Vanilla Ice Cream for 6 Servings

Instructions:

1. Pour the heavy cream and whole milk into a heavy-bottomed saucepan and set over medium heat.
2. Stir occasionally until the mixture steams and small bubbles form at the edges, about 4–5 minutes. Do not let it boil.
3. Remove from the heat and keep warm.
4. In a heatproof bowl, whisk the egg yolks and sugar for 1–2 minutes, until pale and thick enough to fall in a ribbon.
5. Ladle about ¼ cup (60 ml) of the warm dairy into the yolks while whisking constantly. Repeat with another ½ cup (120 ml) of warm dairy to gradually warm the yolks so they do not scramble.
6. Pour the warmed yolk mixture back into the saucepan with the remaining dairy.
7. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5–8 minutes, until the custard reaches 170–175°F (77–79°C) and coats the back of the spoon. Drag a finger across the spoon; the line should hold its shape. Stop cooking as soon as this is reached.
8. Pour the custard through a fine-mesh sieve into a clean bowl to catch any small bits of cooked egg.
9. Stir in the vanilla extract and fine salt while the custard is still warm.
10. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
11. Set the bowl in a larger bowl of ice water for 10 minutes, then refrigerate for at least 4 hours or overnight, until the base is below 40°F (4°C).
12. If using a freezer-bowl machine, freeze the bowl for at least 24 hours before churning.
13. Pour the chilled base into the ice cream maker and churn for 20–25 minutes, until it resembles thick soft-serve.
14. For a hand-crank machine, layer crushed ice and rock salt around the canister as the manufacturer directs, then churn until the paddle is hard to turn.
15. Spoon the ice cream into a freezer-safe container, press plastic wrap onto the surface, cover tightly, and freeze for at least 4 hours until scoopable.