Vanilla Ice Cream (CoPilot)

In a saucepan, combine the milk, cream, half the sugar, and salt.

Heat over medium until it’s steaming but not boiling.

In a bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking.

Then pour the yolk mixture back into the saucepan.

Stir constantly over medium heat until it thickens slightly and coats the back of a spoon.

Remove from heat and stir in the vanilla.

Cool the mixture, then refrigerate until very cold (at least 4 hours, ideally overnight).

Pour into your ice cream maker and churn until it reaches soft?serve consistency.

Transfer to a container and freeze 2–4 hours.