Frozen custard
Heat milk, sugar, and 1 cup of the heavy cream in a saucepan until steaming. Separate 6 egg yolks into a bowl (or "pavadee" pot), whisk. Temper the yolks by whisking in small bit of hot milk, until yolks are heated, return to saucepan. Prep the bowl/pot to sit in an ice water bath (Crock pot insert works well). Add 1 cup cream, pinch of salt, and vanilla to the bowl/pot. Continue to heat custard, stirring constantly with a rubber spatula until the custard sticks to the spatula, about 160°-170°. Place a metal mesh strainer over the bowl/pot. Pour hot custard through the strainer and combine. Let chill as much as possible. Churn in Cuisinart ice cream machine for ~20 mins. Recommend to freeze for ~2 hrs for better texture. If you overcook custard and it becomes chunky, puree with immersion blender.
If you overcook custard and it becomes chunky, puree with immersion blender.