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In a medium saucepan off the heat, whisk together the egg yolks, sugar, vanilla and salt until blended. Whisk in the skim milk until blended.
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With a wooden spoon, cook the egg mixture over medium heat until thickens (usually about 8 minutes). Draw your finger down the spoon and if it leaves a line that doesn't run together, it is ready.
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Pour this custard through a fine mesh sieve into a bowl. Stir the heavy cream. Cover the bowl with plastic wrap (have the plastic touch the custard so it doesn't form a skin). Chill this in the fridge for a few hours until cool.
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When ready, pour the custard into an ice cream maker and churn until ready. When it is finished, put it in the back of your freezer and let it harden completely.