Pour milk and cream into a pan and bring to a very 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 and keep an eye on it. You want it to be simmering and steaming so that some of the water can evaporate out.

In a bowl, whisk together eggs and sugar.

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.

Now slowly pour the egg mixture into the saucepan with the rest of the milk & cream, whisking frequently for about 5 minutes on low to 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 170*F. Be careful not to scramble the eggs at this point.

After it’s thickened/reached the right temp, 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 bits of egg). Now mix in the vanilla extract.

Cool thoroughly in the fridge, about 4 hours or overnight for the best texture.

Pour mixture into your ice cream maker. Process following manufacturer instructions.

Scoop into a clean container and freeze for at least 3-4 hours before eating. Enjoy!!