Vanilla Frozen Custard - Ohio Eggs

Ingredients

6 Large Egg Yolks

2/3 cups Sugar

Pinch Salt

2 cups Heavy Cream

1 cup Whole Milk

1 Tbs. Vanilla Extract

1.5 tsp. Vanilla Paste

Directions

Whisk egg yolks, sugar and salt in a heavy sauce pan.
Add the cream and milk and mix until well combined.
Cook over medium heat, stirring constantly. Do not increase the heat, as you may get scrambled eggs instead of a creamy custard.
Continue cooking until the mixture reaches 160-degrees F (mixture should coat the back of a spoon).
Remove from heat.
Add the vanilla extract and paste.
Mix well.
Strain the mixture through a fine sieve to remove any bits of clumped egg.
Cool mixture in ice water bath, making sure not to get any water in the custard.
Process according to your ice cream maker/machine directions.