Creamy Frozen Vanilla Custard

Combine sugar, egg yolks, and salt in a bowl until the mixture transforms into a light and airy consistency with a pale yellow hue, having shifted from its original dark golden color.

Heat the mixture of cream and milk in a heavy saucepan over medium heat, stirring periodically to prevent it from adhering to the bottom of the pan. Cook for approximately 5-8 minutes, or until you notice tiny bubbles forming on the surface and the mixture begins to simmer.

Gradually incorporate a ladleful of hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. Repeat this process with another ladleful of hot cream mixture, ensuring thorough whisking before adding the next portion. Continue this process until you have incorporated all of the cream mixture, whisking thoroughly throughout.

Once you've added the final portion of cream mixture, whisk in a teaspoon of vanilla extract. Allow the mixture to cool completely, either by placing it in a bowl filled with ice water or refrigerating it for 30-45 minutes.

Transfer the cooled mixture to a pitcher and cover it with plastic wrap. Refrigerate the mixture for at least 4 hours or overnight until it has chilled to a temperature that is safe for consumption.

Once the mixture has chilled, pour it into an ice cream maker and follow the manufacturer's instructions to churn the mixture into soft-serve consistency, approximately 20 minutes.

Transfer the churned ice cream to a plastic container and cover it with additional plastic wrap. Place the container in the freezer and allow it to freeze until it has reached a consistency that is firm enough to be scooped, at least 3 hours.