5 large egg yolks
2/3 c. white sugar
pinch salt
1 cup whole milk
2 cups heavy cream
2-1/2 teaspoons pure vanilla extract
Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow and becomes fluffy. May take a few minutes.
Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture just starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
SLOWLY pour a ladleful of milk-cream mixture into the egg yolk mixture while whisking. Slowly add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla.
Scrape the warmed egg mixture back into the saucepan. Stir over moderate heat using a rubber spatula, making sure to scrape the bottom. Cook, stirring nonstop, until mixture thickens and coats the spatula. You’ll know it’s done when you run your finger down the back of the spatula, and it leaves a definite trail.
Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
Pour cooled mixture into a pitcher and cover. Refrigerate overnight.
Pour custard mixture into ice cream maker and process until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap directly on the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.
Adapted from Chef John, Allrecipes
