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1
Special equipment: an ice cream maker and a candy or instant-read thermometer
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2
Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat.
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3
Beat the egg yolks in a medium bowl.
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4
Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat.
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5
Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
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6
Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids.
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7
Stir often until the mixture cools to room temperature.
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8
Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming.
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9
Chill until cold, about 3 hours.
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10
(For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
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11
Freeze the mixture in an ice cream machine according to the manufacturer's instructions.
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12
(Take care not to over-churn the ice cream or it can have a grainy texture.)
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13
Place the ice cream in the freezer to set up for at least 1 hour.
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14
Serve.
