Homemade Vanilla Ice Cream Base

Directions

1. 1
   Prep: At least 12 hours (preferably 24 hours) before churning your ice cream, put the bowl of your ice cream maker in the freezer.
2. 2
   Pour the egg yolks into the milk/cream mixture and heat until slightly thickened over low heat. Stir continuously and check the thickness by coating the back of a spoon and drawing a line through the cream. If the cream stays separated then it is ready. You want it to be about 170 F (77 C). If it comes to a boil it has gone too far!
3. 3
   Place the frozen ice cream maker bowl in place and turn the machine on.
4. 4
   Place the churned ice cream covered in the freezer to harden completely. Store for up to 3 months.
5. 5
   Heat the Milk & Cream: In a saucepan over medium heat, combine the heavy cream, milk, vanilla, and salt. Bring the mixture just under a boil.
6. 6
   Strain & Chill: Strain the mixture through a fine mesh sieve and place a piece of plastic wrap right on top of the mixture so a skin doesnt form.
7. 7
   Pour the chilled ice cream base into the ice cream maker and churn it for about 20 minutes until it becomes soft serve consistency. Once the mixture is starting to thicken you can add chocolate chunks, nuts, or other mix-ins. I like to swirl sauces and jams into the mixture, by hand if I am adding them, after the mixture has churned.
8. 8
   Whisk the Egg Yolks/Sugar: While the milk/cream mixture is heating, whisk together the egg yolks and sugar until lighter in color and the mixture is double in volume.
9. 9
   Place the mixture in the refrigerator to chill for 3 hours at the very least, but 12 hours is best! This is called aging the ice cream base and creates a better final texture.
10. 10
    Temper the Egg Yolks: Slowly stream about 1/4th of the milk/cream mixture into the egg yolks while whisking continuously. This will bring the egg temperature up slowly without cooking it.