What you’ll need
Heavy Whipping Cream
1 1/2 teaspoons
In a sauce pan set over medium-low heat, mix your milk, cream, half of the sugar, and salt to a boil
While that is heating up use a hand mixer to whisk the egg yolks and the rest of the sugar together.
Once the milk mixture has come to a slight boil add about one half of the hot mix to the eggs.
Add the egg mix back into the pan, remove any pod if needed then bring to room temperature
Cover and refrigerate mix 1-2 hours or overnight
After that you ladle the liquid into your ice cream maker and let it run for 20 minutes or longer
After you’ve made the ice cream you can refrigerate it overnight again to make it firmer (optional)