8 large eggs yolks
3/4 cup sugar
2 1/2 cups heavy cream
1 1/2 cups cold milk
Pinch of fine salt
2 TABLESPOONS OF VANILLA EXTRACT
In a medium bowl, lightly whisk together the yolks and half of the sugar.
In a saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon,
When thickened, pour into bowl and freeze til it is the texture of ice cream
- if you have a ice cream machine- transfer to machine to allow to freeze- using instructions on your ice cream machime.