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Export 4 ingredients for grocery delivery
Step 1
Freeze bowl of ice cream maker with paddle at least 6 hours in advance.
Step 2
In a small pot, measure 1 cup heavy cream with milk, sugar and salt. Heat over medium, stirring well until sugar dissolves. In a separate bowl, whisk egg yolks together.
Step 3
Temper egg yolks with hot cream mixture: slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.
Step 4
Remove from heat and stir in remaining 1 cup of heavy cream and vanilla. Transfer to plastic container, cover and refrigerate several hours until completely chilled.
Step 5
Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until firm. Serve.
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