Vanilla Ice Cream

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   Recipe yields 1.5 quarts.

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   1.

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   In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt.

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   Whisk to combine.

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   Give it a little taste to make sure you have enough salt.

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   Yes, salt.

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   2.

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   In a bowl, whisk together egg yolks and the remaining 2 tablespoons of sugar.

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   3.

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    Over medium-high heat, heat the milk mixture until sugar dissolves and begins to simmer.

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    Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a.

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    cook the eggs without scrambling them).

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    Add egg mixture back into the sauce pan, stirring occasionally for about 5 minutes.

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    Turn heat off.

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    Add vanilla extract.

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    4.

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    Pour mixture into a large bowl.

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    Cover and place in fridge to cool, about 3 hours.

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    To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.

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    5.

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    Once mixture is cold, make ice cream according to your machines instructions.

No additional tips available.