Basic Custard Ice Cream Base - cooking recipe

Ingredients

3 cups milk, see recipe description
1 cup sugar
8 egg yolks
1 pinch salt
1 teaspoon vanilla (optional)

Preparation

Have a strainer in a bowl ready over an ice bath.
Bring the dairy to a simmer in a medium pot over medium-high heat--about 5 minutes. Watch it carefully so it doesn't boil over. Remove from heat as soon as you see bubbles forming and let sit until it's cooled to room temperature--about 10 minutes.
Meanwhile, beat the eggs, sugar, and pinch of salt into a thick paste. When the dairy has cooled, stream it in while stirring the egg mixture.
Once combined, return everything to the pan and cook over medium-low heat. Stir gently in an \"S\" shape, being sure to scrape the bottom of the pan.
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees. Strain it into a bowl set over an ice water bath and stir in the vanilla.
When cooled, freeze mixture in an ice cream maker according to the manufacturer's instructions.