Ingredients
2 eggs1 cup sugar1/4 teaspoon salt2-1/2 cups heavy whipping cream2 cups half-and-half cream2-1/4 teaspoons vanilla extract
Preparation
In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture.
Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer’s directions.
