Instructions

1. Combine the whole milk, heavy cream and sugar in a large sauce pan on medium heat.  Heat the mixture until it is hot but not boiling.
2. Separate the egg yolks and beat them until mixed.
3. Drizzle 1 cup of hot milk mixture into the egg mixture and combine.
4. Cook the ice cream custard mixture for another 5-6 minutes on medium heat.  Stir constantly until it begins to thicken a bit.  Do not bring to a boil.
5. Take mixture off the heat and add the vanilla.
6. Refrigerate the ice cream mixture overnight. Placed a piece of plastic wrap directly on top of the ice cream liquid to prevent a skin from forming on the top of the cream.
7. Churn the ice cream in a electric ice cream churner.
8. Pour the ice cream into the metal container and fill the bottom of the ice cream maker with ice.
9. Layer in alternating rows of ice and rock salt.
10. Connect the ice cream maker motor and began the churning mechanism.
11. Add more salt and ice every 15 minutes.
12. When the ice cream is the consistency of soft serve ice cream, turn off the machine, remove the paddle, cover it with plastic wrap and place in the freezer to harden.