Custard Ice Cream Base in 30 Minutes

Instructions:

1. Combine the whole milk, heavy cream, salt, and vanilla in a heavy-bottomed medium saucepan.
2. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer with small bubbles forming around the edges. Remove from heat.
3. In a separate heat-proof bowl, whisk the egg yolks and granulated sugar together until the mixture turns pale yellow and slightly thickened.
4. Slowly drizzle approximately 1/2 cup (120ml) of the hot dairy mixture into the egg yolks, whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining dairy.
6. Place over low heat and stir constantly with a whisk or wooden spoon, scraping the bottom, until the custard thickens enough to coat the back of a spoon (approximately 170°F / 77°C).
7. Immediately pour the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits.
8. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate for at least 6 hours or overnight.