Homemade Vanilla Ice Cream

Directions

1. 1
   In a mixing bowl, beat the sugar and salt into the egg yolks until thickened and pale yellow. Set aside.Bring the half-and-half to a simmer in a heavy medium sauce pan or in the top of a double boiler or in a bowl set over but not touching boiling water. I used a bowl set over boiling water to ensure that I wouldn’t scramble the eggs.Slowly beat the hot half-and-half into the egg mixture.
2. 2
   Pour the entire mixture back into the pan saucepan, double boiler or bowl set over saucepan and stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
3. 3
   Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.