Classic Custard Method
Step 1: Heat the Base
Combine cream, milk, and half the sugar in a saucepan. Heat gently until steaming, but do not boil.
Step 2: Temper the Eggs
Whisk egg yolks with remaining sugar until pale. Slowly add warm milk mixture while whisking to prevent curdling.
Step 3: Cook the Custard
Return mixture to the pan and cook on low heat, stirring constantly, until it thickens and coats the back of a spoon.
Step 4: Chill
Strain, add vanilla and salt, then cool and refrigerate for at least 4 hours.
Step 5: Churn
Churn in an ice cream maker until soft-serve consistency, then freeze until firm.
