French-Style Ice Cream

Ingredients

• 6 large egg yolks (large)
• 1.8 cups heavy cream 
• 1 pinch salt 
• 0.8 cup sugar 
• 1.3 cups milk whole

Equipment

• bowl
• sauce pan
• whisk
• sieve
• wooden spoon
• ice cream machine

Directions

1. Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale, about 3 minutes.
2. In a medium saucepan, combine the cream, milk, salt and remaining 1/4 cup of sugar and bring to a simmer, whisking until the sugar is completely dissolved.
3. Whisk the hot cream mixture into the beaten egg yolks in a thin stream.
4. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 4 minutes; don't let it boil.
5. Pour the custard through a fine-mesh strainer into the medium bowl in the ice water.
6. Let cool completely, stirring frequently. Refrigerate the custard until very cold, at least 1 hour.
7. Pour the custard into an ice cream maker with flavorings, if using, and freeze according to the manufacturer's instructions.
8. Transfer the frozen custard to a plastic container, cover and freeze until firm, at least 3 hours.