Homemade custard ice cream


8 egg yolk
1/2 cup granulated sugar
1/4 cup light corn syrup
2 cups heavy whipped cream
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt


  1. Combine egg yolks, granulated sugar and corn syrup in a heavy-bottomed pot and whisk until smooth. Add the cream and milk, and whisk until fully combined.
  2. Transfer pot to stovetop and cook over medium-low heat, whisking constantly, until a custard forms—after about 15 minutes. (Custard has reached proper consistency when the mixture coats the back of a metal spoon and leaves a clean line when a finger is swiped across it.) Stir in the vanilla extract and salt until incorporated.
  3. Strain custard through a fine mesh sieve and chill in an ice bath or the refrigerator until very cold, about 40 degrees Celsius (at least 3 hours chill time).
  4. Churn custard in an ice cream maker.
  5. Once custard has frozen, serve immediately or transfer to a container and place in the freezer for 1-2 hours to firm up slightly.