Homemade Custard Ice Cream

Step 1

Combine the egg yolks, sugar, and salt in a bowl. Whip the mixture until it becomes thick and the color turns a light yellow.

Step 2

Scald the milk in a pot, then gradually beat it into the egg mixture. If you add in too much too soon in will scramble your eggs. Take your time.

Step 3

Place the bowl over a water bath or double boiler*. Continue to heat, sitrring constantly, until the mixture is thick enough to coat the back of a spoon. (Or 160°F.)

Step 4

Immediately stir in the cold cream to stop the cooking. Add the vanilla if using.

Step 5

Chill the mixture for at least 12 hours, then freeze in an ice cream maker according to the manufacturer's directions.

Step 6

Place the ice cream in the freezer and freeze for 4 hours for a consistency similar to soft serve, or 12 hours for old-fashioned.