Vanilla Ice Cream

In a large saucepan, beat the egg yolks together with the sugar, salt, and a small bit of the milk until smooth and lightened in color. Heat the remaining milk and half-and-half in the microwave for about 2 minutes. While whisking, slowly pour the milk into the egg mixture. Then warm over medium heat, whisking constantly, until it reaches about 165° F. Let cool. Stir in heavy cream and vanilla. Refrigerate until cold.

Place dasher in tub, start the ice cream maker, then pour in the mixture. Churn about 25 minutes, or according to manufacturers recommendations. Transfer ice cream to sealable container(s) and freeze until firm.

Mint chip option: reduce vanilla to 2 teaspoons, reduce salt to ⅛ teaspoon, add ½ teaspoon mint extract and a few drops of green food coloring. Add about ⅓ cup mini chocolate chips in the last 5 minutes of churning.