How to Make Amazing Sea Salt Ice Cream: A Gourmet Adventure!

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, and half of the sugar.
2. Heat over medium-low until hot, but not boiling (steamy).
3. In a separate bowl, whisk egg yolks with the remaining sugar until pale and slightly thickened.
4. Slowly pour a small amount of the hot dairy mixture into the egg yolks while whisking continuously to avoid cooking the eggs.
5. Gradually return the tempered yolk mixture to the saucepan, stirring continuously.
6. Cook over medium-low heat, stirring until the mixture thickens enough to coat the back of a spoon (160-170°F).
7. Remove from heat and strain the custard through a fine mesh strainer into a clean bowl to remove any coagulated bits.
8. Stir in vanilla extract and sea salt. Cool at room temperature for 10 minutes, then cover and chill in the refrigerator for at least 30 minutes.
9. Pour the chilled custard into an ice cream maker and churn according to the manufacturers instructions (usually about 20-25 minutes).
10. Transfer ice cream to a lidded container and freeze until firm, approximately 2-4 hours.