Step 1

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until thick enough to hold stiff peaks; the time will vary depending on the power of a given mixer, so keep a close eye on the process. Transfer to a large, non-reactive container (this will be used to hold the ice cream later on), then cover and refrigerate until needed. Rinse the bowl and whisk, then wipe dry before re-using in step 2.

Step 2

Fill a large pot or Dutch oven with a few inches of water; bring to a boil, then lower heat to maintain a simmer, and a steady supply of steam. Place eggs, sugar, and salt in the bowl of a stand mixer, and stir with a flexible spatula to combine. Set bowl over the steaming pot, using a crumpled strip of foil formed into a ring to act as a booster seat so that the bowl does not touch the bottom of the pot. Cook, stirring and scraping constantly, until warmed to 160°F (71°C), about 5 minutes. This should not take significantly longer; major delays simply indicate insufficient heat/lack of steam.

Step 3

Transfer to a stand mixer fitted with a whisk attachment, and add the vanilla extract. Whip on high speed until the mixture is foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 to 8 minutes depending on the horsepower of the mixer.

Step 4

Fold in the prepared whipped cream, working gently to incorporate it as thoroughly as possible without deflating or overmixing the base. Scrape into the now-chilled container, cover, and freeze until firm enough to scoop—approximately 0°F. The time required will vary depending on the size and material of the container, but expect 6 to 8 hours. Once cold, scoop like ice cream and serve in chilled dishes.