In a medium saucepan, combine the heavy cream (2 cups), whole milk (1 cup), and sugar.

Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not boil.

Small bubbles forming around the edges of the pan.

In a separate medium bowl, whisk the egg yolks (6 large) until light and slightly thickened.

Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks (6 large), whisking constantly to temper the eggs.

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon.

Custard coats the back of a spoon and leaves a clear line when swiped with a finger. • Custard thickens and becomes noticeably richer in texture.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles.

Stir in the vanilla extract (2 tsp) and salt.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions.

Ice cream has a soft-serve consistency. • Ice cream thickens and becomes creamy.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.