large egg yolks heavy cream milk salt sugar


Beat the egg yolks in a large bowl.

Heat the remaining ingredients in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk 1 ½  cups of the cream mixture to the egg yolks.

Transfer the cream and egg mixture back into the saucepan and cook over medium heat. Stir until thickened. Remove from heat.

Strain the custard into a large bowl and discard any solids. Place the custard bowl over an ice bath, once cool transfer to the fridge. Once chilled add to ice cream maker.

Transfer the finished ice cream to a container until it's firm. The ice cream can be kept in the freezer for up to 3 months.

Enjoy a scoop with chocolate sauce, nuts, cookie crumbles, or sprinkles.