Homemade Ice Cream Mix

Combine the heavy cream and half-and-half in a saucepan, placing it over medium-low heat. Gradually warm the mixture until it reaches a gentle simmer, stirring constantly to prevent scorching.

Subsequently, in a separate bowl, thoroughly blend the egg yolks, sugar, and salt until they form an inseparable whole.

Gradually introduce a small amount of the warm cream mixture into the egg yolk mixture, whisking persistently throughout the process. Repeat this procedure four times more, ensuring that each addition is thoroughly incorporated before proceeding to the next step.

Return the egg yolk mixture to the saucepan with the remaining hot cream, and continue to heat it over medium-low heat while whisking constantly. The mixture will thicken and coat the back of a spoon, taking approximately 5 to 8 minutes. Be cautious not to allow the mixture to boil.

Transfer the warm ice cream base to a bowl, allowing it to cool for around 20 minutes before refrigerating it overnight. The following day, pour the chilled mixture into an ice cream maker and freeze according to its manufacturer's instructions. Finally, remove the frozen ice cream from the machine, pack it into a covered container, and freeze for 2 hours or overnight before serving.