Article: Separate the egg yolks and combine them with the salt and sugar in a bowl. With a fork or electric mixer, whisk until the mixture becomes smooth and pale yellow, and falls off the whisk in thick ribbons. Optionally, add another egg yolk for an extra-rich ice cream. Fill a large bowl partway full of ice and cold water. Place a medium bowl inside the larger bowl, nestling it in the middle of the ice. Set this aside in the refrigerator to use later. Stir the milk and vanilla extract together in a saucepan. Heat over medium heat until the first small bubbles form. This should only take a few minutes. Evaporated milk contains much less water, so your ice cream will have fewer ice crystals to break up while churning. If you use ordinary whole milk instead, you'll need to spend more time churning the ice cream as it freezes. Pour a very thin stream of milk into the bowl of eggs and sugar, whisking constantly as you pour. Adding the milk too quickly may cook the eggs, which ruins the recipe. If you are concerned about ruining the recipe, let the milk cool until it is safe to touch. This may increase the cooking time. Return the milk and egg mixture to the saucepan and turn the heat to low. Gently stir with a wooden spoon, scraping the bottom. Remove the mixture from heat once it forms a thick custard, and coats the back of the spoon when you lift it out. Take the pot off the stove right away if you notice any lumps of cooked egg. Strain these out before you continue. Pour the custard into the dry bowl in your ice bath. Leave this to chill while you continue to the next step. Whisk until the cream has doubled in volume, but not so long that it forms whipped cream. This will take a minute or two in an electric mixer, or several minutes of hand whisking. Wait until the egg mixture is cold to the touch. Fold the cream into the custard until they form a smooth mixture. Transfer the ice cream base to a freezer-safe container. If the cookie dough is ready, you can continue to the next section. Otherwise, leave the ice cream in the freezer for no more than 2 hours, while you wait for the dough. Stir the ice cream vigorously every 45 minutes to break up ice crystals as they form. Freezing for too long will make the ice cream difficult to combine with the cookie dough.
What is a summary of what this article is about?
Whisk egg yolks, salt, and sugar. Set up an ice bath. Heat the milk and vanilla. Whisk the hot milk into the egg mixture. Heat and stir. Cool the custard in the ice bath. Whisk heavy cream in a separate bowl. Combine the custard and cream. Store in the freezer.