Instructions

Prep

1. At least 12 hours (preferably 24 hours) before churning the ice cream, put the bowl of the ice cream maker into the freezer.

Make the base

1. In a saucepan over medium heat, combine the heavy cream (470 grams/ 2 cups), milk (227 grams/ 1 cup), vanilla bean paste or extract (2 teaspoons), and salt (one pinch). Bring the mixture just under a boil.
2. While the milk/cream mixture is heating, whisk together the egg yolks (3 large) and granulated sugar (100 grams/ ½ cup) until lighter in color and the mixture is double in volume.
3. Slowly stream about a quarter of the hot milk/cream mixture into the egg mixture while whisking continuously. This will bring up the temperature of the egg mixture without cooking it.
4. Pour the egg mixture into the milk/cream mixture and heat until slightly thickened over low heat. Stir continuously and check the thickness by coating the back of a spoon and drawing a line with your finger through the cream. If the cream stays separated then it is ready. You want it to be about 170°F/76°C. If it comes to a boil, it has gone too far!
5. Strain the mixture through a fine mesh sieve and place a piece of plastic wrap right on top of the mixture so a skin doesn't form. Place the mixture in the refrigerator to chill for 3 hours at the very least, but 12 hours is best! This is called "aging" the ice cream base and creates a better final texture.

Churn

1. Place the frozen ice cream maker bowl in place and turn the machine on. Pour the chilled ice cream base into the ice cream maker and churn it for about 20 minutes until it becomes soft serve consistency. Once the mixture is starting to thicken you can add chocolate chunks, nuts, and other solid mix-ins. I like to swirl sauces and jams into the mixture by hand, if using, after the mixture has churned.
2. Place the churned ice cream covered in the freezer to harden completely. Store for up to 3 months.