Start by measuring out the ingredients listed. you'll find more tips and substitutions on the blog. YOU'LL ALSO FIND A LINK TO MY COCONUT ICE CREAM if you're dairy free.
Add the half and half to the egg yolk mixture, and mix again until mostly smooth. Cook stirring constantly until the custard just thickens but doesn't boil.
When the custard has just barely thickened, remove it from the heat immediately and add the heavy cream to cool it down so it doesn’t overcook. Mix in the sea salt and vanilla extract.
THE ICE CREAM IS DONE WHEN IT'S SOFT SERVE TEXTURE AS PICTURED. REMOVE IT FROM THE ICE CREAM MACHINE AND TRANSFER IT TO A FREEZER SAFE CONTAINER TO FREEZE FOR A FIRMER TEXTURE.