Preparation Steps

• In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm (not boiling), about 5–7 minutes.
• If using egg yolks, whisk them in a separate bowl. Slowly pour about 1/2 cup of the warm cream mixture into the yolks while whisking constantly to temper them. Then return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–8 minutes). Do not boil.
• Remove from heat and stir in the vanilla extract. Cover the surface with plastic wrap directly on top to prevent a skin from forming, then refrigerate for at least 2 hours or until completely cold.
• Chill the ice cream base in the freezer for 1 hour before churning. Pour into an ice cream maker and churn according to manufacturer’s instructions, usually 20–25 minutes, until soft-serve consistency.
• Transfer the churned ice cream to an airtight container and freeze for at least 2–4 hours to firm up before serving.