12 egg yolks
1.25 cups white sugar - to taste
1 pinch salt
2-3 TBS vanilla - to taste
1 quart whipping cream
1 quart milk

In a large mixing bowl, beat egg yolks with sugar and salt until creamy. Whisk in remaining ingredients and place over a pot of simmering water, stirring occasionally until the mixture coats the back of a spoon and tastes like custard.

Chill over a bowl of iced water, stirring regularly, then lay a sheet of plastic wrap directly onto cream and chill thoroughly in refrigerator.

Pour into chilled ice cream maker and freeze according to manufacturer's directions - store in freezer until time to serve.