DAY ONE

Place the ice cream churner in the freezer.

In the bowl of a stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed for 4-5 minutes until pale yellow and airy.

While the mixture beats, add the cream and milk to a pot and heat over low heat, stir occasionally until it reaches 155F (68C).

Reduce the mixer to low speed and add the heated cream in a slow, steady, stream and mix for 2 minutes.

Strain the mixture into another pot and place back on medium heat, stirring constantly until the liquid reaches 155F (68C).

While the mixture heats, prepare an ice bath, a bowl set over a bowl of ice cubes.

When the cream reaches 155F (68C), remove the pot from the heat, add the vanilla and stir.

Strain the mixture into a bowl through a fine sieve, then pour into the bowl over the ice bath. Stir the mixture every few minutes for 15 minutes to begin the cooling process, then place the mixture in the refrigerator overnight.

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DAY TWO

Set up the ice cream churner. With the machine running, add the cream mixture in a slow steady stream.

Churn the ice cream for the time recommended by the machine’s directions.

Transfer the churned ice cream to an airtight container and place in the freezer overnight to firm up.

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