Homemade vanilla ice cream

Ingredients:

• 3 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 1 tbsp. vanilla extract
• 5 yolks from large eggs
• Special equipment: ice cream maker and candy thermometer or quick-read thermometer

Preparation:

1. Combine the cream, milk, sugar, vanilla, and 1/2 teaspoon salt in a medium saucepan and bring to a gentle simmer over medium heat. Whisk the egg yolks in a small bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour the mixture back into the saucepan, whisking constantly, and return to medium heat. Cook for 6-8 minutes, stirring constantly with a wooden spoon, until the mixture thickens, begins to coat the spoon, and a thermometer reads 180°F (82°C). Remove from heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir frequently until the mixture cools to room temperature. Lightly press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool for about 3 hours. (To cool the cream faster, place the bowl in a bowl of ice water and stir until cold.)
2. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. (Be careful not to overmix the ice cream, or it will become grainy.) Freeze the finished ice cream for at least 1 hour. Serve.