Ice Cream
=========

https://cooking.nytimes.com/recipes/1016605-the-only-ice-cream-recipe-youll-ever-need

(Philly style, https://www.williams-sonoma.com/recipe/philadelphia-style-vanilla-ice-cream.html)

2 cups heavy cream
3/4 cup milk
1/4 cup buttermilk
3/4 cup sugar

OR

(NYtimes custard-style recipe)

simmer

  2 c heavy cream
  1 c milk
  2/3 c sugar
  1/8 tsp salt

until completely dissolved.

Whisk:

  6 egg yolks

slowly which about 1/3 of the warm cream mixture into yolks

then whisk yolk mixture back into cream pot

gently cook on medium-low until mixture coats back of spoon (~170F)

strain through fine mesh into a bowl, cool to room temp.
Cover and chill >= 4 hours.