Instructions

1. In a medium saucepan, combine the heavy cream and whole milk. Stir in 1/2 cup of granulated sugar and bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
2. While the cream mixture is heating, whisk together the egg yolks and the remaining 1/4 cup of sugar in a separate bowl until well blended and slightly thickened.
3. Once the cream mixture reaches a simmer, slowly pour it into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a spatula until it thickens enough to coat the back of a spoon (about 5-8 minutes). Avoid boiling the mixture.
5. Remove the saucepan from heat and stir in the vanilla extract and salt. Allow the custard to cool to room temperature.
6. Cover the custard and refrigerate for at least 2 hours, or until thoroughly chilled.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. When the custard is nearly frozen, add in your choice of mix-ins and continue churning until evenly distributed.
9. Transfer the custard to a lidded container and freeze for at least 2 hours, or until firm.
10. To serve, scoop the custard into bowls or cones and enjoy the thick, creamy delight!