• In a medium saucepan whisk together egg yolks, sugar, and salt until well blended. Slowly whisk in milk.Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon, about 10 minutes (or to about 170 degrees on an instant read thermometer).
• Pour custard through sieve into a bowl set over ice. Mix in cream. Let stand, stirring occasionally, until chilled.
• Churn in an ice cream maker.
• Choose one of the flavor recipes below to add to the base recipe or create your own original flavor. Custard based ice creams are ready to eat right out of the churn or for a more firm ice cream pour into a container and freeze

Grandma Annemarie’s StrawberryMash

• 4 cups sliced strawberries with 1/4 cup sugar and let stand a few minutes. Add to chilled base recipe before churning.

Luke’s Banana Cocoanut Chocolate Chunk

• Puree four very ripe bananas and add to chilled ice cream base before churning In the last five minutes of churning, add ½ cup chopped semisweet chocolate mixed with ½ cup finely chopped toasted unsweetened coconut.

Rich’s Mocha Almond Chocolate Chip

• Add to chilled ice cream base before churning: 2 tbs Vanilla extract , 1 cup semi-sweet Chocolate (chopped into chunks), 1 cup chopped roasted almonds, 1 tbs extreme fine ground coffee bean