Vanilla Ice Cream

Combine heavy whipping cream, milk, sugar and salt in a medium saucepan over medium heat. Stir with a wooden spoon until sugar dissolves. Remove from heat.

Beat yolks in a medium bowl. Add ½ cup of cream mixture and vanilla to yolks and stir until combined. Add yolk/cream mixture to saucepan with the rest of cream mixture and heat over medium-low heat until temperature reaches 170° F and mixture thickens or coats the back of a spoon. Run through a metal strainer into a separate bowl. Let cool.

Transfer to an ice cream container, freeze at least 4 hours or until firm. Serve.