Creamy Egg Ice Cream Delight

1In a medium mixing bowl, whisk together the egg yolks (4 large) and granulated sugar (1 cup) until the mixture is pale and creamy.

2In a saucepan, combine the heavy cream (2 cups), whole milk (1 cup), and salt (½ teaspoon). Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.

3Slowly pour the warm cream mixture into the egg yolk mixture while whisking continuously to temper the eggs and prevent them from scrambling.

4Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

5Remove the saucepan from heat and stir in the vanilla extract.

6Pour 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 for at least 4 hours or overnight until completely chilled.

7Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

8Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm before serving.