Homemade Vanilla Ice Cream

Steps

1. In a medium saucepan, combine cream, milk, sugar, corn syrup, and salt. Heat over medium heat, stirring occasionally, until steaming but not boiling.
2. In a separate bowl, whisk egg yolks until smooth.
3. Slowly drizzle some of the hot cream mixture into the yolks while whisking constantly, then repeat with a few more spoonfuls to temper the eggs.
4. Pour the tempered yolk mixture back into the saucepan.
5. Cook over medium-low heat, stirring constantly, until the mixture reaches 170-175°F and coats the back of a spoon; do not let it boil.
6. Remove from heat and stir in vanilla extract.
7. Strain the custard through a fine-mesh sieve into a clean container.
8. Cover and chill in the refrigerator at least 4 hours, or ideally overnight.
9. Churn the chilled custard in an ice cream maker according to manufacturer's instructions, adding mix-ins near the end if desired.
10. Transfer to a container and freeze at least 4 hours, until firm and scoopable.