Creamy Vanilla Ice Cream
adapted from "The Perfect Scoop" by David Lebovitz
1 1/2 cups whole milk, divided
3/4 cup sugar
1 1/2 cups heavy cream
pinch of salt
6 egg yolks
1 Tbs vanilla extract
Combine 1 cup of milk, sugar, 1 cup of cream and salt in a saucepan. Warm the mixture and then let it sit at room temperature for about 30 minutes.
In a separate bowl, pour the 1/2 cup of cream. Set a mesh strainer over the bowl.
In a separate bowl, whisk the egg yolks together. Very slowly, while whisking the warm milk mixture, add the egg yolks. Place back on the stove and stir constantly over medium heat. When the mixture is thick enough to coat a spoon, remove from heat, and pour through the strainer, in with the cream. Stir it into the cream, and then add the vanilla extract. Chill for 30 minutes in the freezer, then remove and put the mixture in an ice cream maker, and let it mix until it looks like soft serve ice cream. Place in a tupperware and freeze for at least two hours. Serve with brownies, or by itself, because it is dang good either way.