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1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
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2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
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3. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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VANILLA, COFFEE OR GREEN TEA
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If making vanilla ice cream, slice 2 vanilla beans in half lengthwise and scrape down the sides. Add seeds and pods; or 1/2 cup whole coffee beans ground coarsely in a coffee grinder or food processor; or 1/4 cup green tea leaves to the cold milk and cream mixture. Let custard steep off the heat for 30 minutes before straining. Chill.
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SALTED CARAMEL
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In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns mahogany brown in color (almost but not quite black). Continue making base in the same pot, using 1/2 cup sugar. Make sure caramel melts and cream mixture is completely smooth before adding egg yolks. Sprinkle 1/4 teaspoon flaky sea salt (such as Maldon) into base during the last 2 minutes of churning.
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For other flavors:
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http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html
