Ice Cream Base

20 minutes plus several hours cooling, chilling and freezing

2 C heavy cream

1 C whole milk

⅔ C sugar

⅛ t fine sea salt

6 large egg yolks

Your choice of flavoring (see list below, or invent your own)

∙ In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.

∙ Remove pot from heat.

∙ In a separate bowl, whisk yolks.

∙ Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

∙ Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

∙ Strain through a fine-mesh sieve into a bowl.

∙ Cool mixture to room temperature.

∙ Cover and chill at least 4 hours or overnight.

∙ Churn in an ice cream machine according to manufacturer’s instructions.

∙ Serve directly from the machine for soft serve, or store in freezer until needed.

∙ Yield: About 1 ½ pints