Homemade Vanilla Ice Cream

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (75g). Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

In a separate bowl, whisk together the egg yolks and the remaining sugar (75g) until the mixture is pale and slightly thickened.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Remove from heat and stir in the vanilla extract and a pinch of salt.

Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature, then cover and refrigerate until fully chilled (at least 4 hours or overnight).

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.