3 cups heavy whipping cream
1 cup whole milk
1/4 cup sugar
1 teaspoon sea salt
5 large egg yolks
1 tablespoon pure vanilla extract
1. In a medium saucepan, warm the cream, milk, sugar, and salt over medium heat. As this is warming, beat the 5 egg yolks in a separate bowl.
2. Once the sugar has dissolved, take approximately 1 cup from the mixture in the saucepan and whisk it into the bowl containing the egg yolks in order to temper them. Then, add the tempered eggs to the mixture in the saucepan and continue cooking over medium heat until the contents have thickened to where they will coat the back of a spoon.
3. Add the vanilla extract and remove from heat. To ensure that there are no lumps, pour mixture through a fine sieve into a nonstick bowl. Stir the contents of the bowl often as you allow it to cool.
4. When the mixture has cooled, cover with plastic wrap and place it in refrigerator for a minimum of 3-4 hours.
5. Remove from refrigerator and pour chilled mixture into prepared ice cream machine. Churn until it has the consistency of soft serve ice cream.
6. Pour churned cream into container and freeze for a minimum of 1 hour before serving.
Yields: 8 Servings
*If you wish, add your favorite toppings.
