Homemade Custard Ice Cream in 5 Hours

Instructions:

1. In your heavy bottomed saucepan, combine 1 cup of whole milk, 0.75 cup sugar, and a pinch of salt. Heat this over medium heat, stirring occasionally, until the sugar dissolves and steam rises. Note: Do not let it reach a rolling boil, as this can change the protein structure of the milk.
2. While the milk is heating, whisk 5 large egg yolks in a medium heat proof bowl. You want them to be pale and slightly thickened. Whisking breaks the protein strands for easier tempering.
3. Slowly drizzle about half a cup of the warm milk into the egg yolks while whisking constantly. This raises the temperature of the eggs gradually so they don't curdle.
4. Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium low heat, stirring constantly with a heat resistant spatula, until the mixture coats the back of a spoon. This usually happens at 170°F (77°C).
5. Immediately pour the custard through a fine mesh sieve into a clean bowl. This catches any tiny bits of cooked egg for a silky finish.
6. Stir in 2 cups of heavy cream and 1 tbsp vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until the liquid is completely cold, at least 4 hours or overnight.
7. Pour the cold custard into your frozen ice cream canister. Turn on the machine and churn until it reaches the consistency of soft serve. This typically takes 20 to 25 minutes depending on your machine's power.
8. Transfer the soft ice cream to your chilled storage container. Press a piece of parchment paper against the surface and freeze until firm and scoopable, usually about 4 hours.