In a small pot, simmer heavy cream, milk, sugar and salt until
sugar completely dissolves, about 5 minutes. Remove pot from heat.
In a separate bowl, whisk yolks. Whisking constantly, slowly whisk
about a third of the hot cream into the yolks, then whisk the yolk
mixture back into the pot with the cream. Return pot to medium-low
heat and gently cook until mixture is thick enough to coat the
back of a spoon (about 170 degrees on an instant-read
thermometer).
Strain through a fine-mesh sieve into a bowl. Cool mixture to room
temperature. Cover and chill at least 4 hours or overnight. Churn
in an ice cream machine according to manufacturers’ instructions.
Serve directly from the machine for soft serve, or store in
freezer until needed.
Churn in an ice cream machine according to manufacturers’
instructions. Serve directly from the machine for soft serve, or
store in freezer until needed.
