Homemade Ice Cream

2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring 1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). 2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. 3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed. Yield: About 1 1/2 pints Flavorings: -Mint: Process together 1 C. of washed, dry mint leaves with 2/3 C. sugar. Use mint/sugar mixture instead of regular sugar to make ice cream. -Cinnamon: Break a 4-in. long cinnamon stick in a food processor, process with 2/3 C. sugar, use instead of regular sugar to make mixture. -Chocolate Hazelnut: Make the base with 2 C. milk, 1 C. cream, and 1/4 C. sugar. After it has been strained, but is still warm, whisk in 1 C. Nutella and 1 t. vanilla.