Vanilla Ice Cream

Directions

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   Recipe yields 1.5 quarts.
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   1.
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   In a heavy bottomed sauce pan, combine half and half, whole milk, heavy cream, 1 cup of sugar, and salt.
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   Whisk to combine.
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   Give it a little taste to make sure you have enough salt.
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   Yes, salt.
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   2.
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   In a bowl, whisk together egg yolks and the remaining 2 tablespoons of sugar.
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   3.
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    Over medium-high heat, heat the milk mixture until sugar dissolves and begins to simmer.
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    Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a.
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    cook the eggs without scrambling them).
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    Add egg mixture back into the sauce pan, stirring occasionally for about 5 minutes.
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    Turn heat off.
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    Add vanilla extract.
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    4.
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    Pour mixture into a large bowl.
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    Cover and place in fridge to cool, about 3 hours.
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    To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
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    5.
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    Once mixture is cold, make ice cream according to your machines instructions.