1. Pour milk and cream into a pan and bring to a light simmer over low heat. Simmer on low for 30 minutes, if it’s bubbling a lot then reduce the heat. During this time, mix in salt. You don’t have to stand over it this whole time but mix occasionally.
2. While waiting, whisk together eggs and sugar in a bowl.
3. Into the bowl of eggs and sugar, slowly add in a couple spoonfuls of the heated milk/cream, while whisking quickly as to not scramble the eggs.
4. Now slowly pour the tempered egg mixture into the saucepan with the rest of the milk/cream mixture, whisking frequently for about 5 minutes on low- medium low heat. You want it to slightly thicken and be able to coat the back of a spoon. If you have a thermometer, bring the temp to about 174*F. Be careful not to scramble the eggs at this point.
5. After it’s thickened/reached the right temperature, quickly remove from heat and pour into a bowl. If you’d like, pass the mixture through a sieve while pouring to ensure smoothness (this is good to do if it’s your first time making ice cream, just incase there are any cooked pieces of egg).
6. Cool thoroughly in the fridge, about 4 hours or overnight for the best texture. You can also use an ice bath to speed this up.
7. Pour mixture into your ice cream maker. Process following manufacturer instructions.
8. Scoop into a clean container and freeze for at least 3-4 hours before eating. Enjoy!!
