Here's the recipe:
Makes 1 quart
2 cups whole milk
2 cups heavy cream
3/4 cups sugar
6 egg yolks
pinch of salt
2 teaspoons pure vanilla extract
Pour milk, cream, sugar and salt in a pot and bring to a simmer while stirring.
Whisk all of the egg yolks in a bowl.
Slowly temper the eggs by adding a ladle full at a time of the hot cream mixture while constantly whisking.
Pour the tempered egg mixture into the pot with the rest of the milk and cook over medium heat for a few minutes. Keep whisking it. The mixture will thicken slightly.
Remove from the heat and whisk in vanilla extract. Pour the mixture through a sieve to filter out any hard bits. It should be, silky, smooth and luxurious :)
Cover with a piece of plastic wrap to prevent a skin from forming. Cool overnight in the refrigerator.
Pour into your ice cream machine and let it churn for about 20 minutes. Follow your ice cream maker's instructions as they may be different from mine. I have a Cuisinart and it takes 20 minutes.
Transfer the ice cream in a container and freeze it for a few more hours until it firms up a bit.
Enjoy with your favorite toppings :)