Classic Vanilla Frozen Custard

1. Whisk Egg Mixture

Whisk together the egg yolks, sugar, vanilla extract, and kosher salt in a large bowl or stand mixer with a whisk attachment. This should take about 5 minutes and result in a smooth, well-combined mixture.

2. Heat Evaporated Milk

Heat the evaporated milk in a medium saucepan over medium heat until it just begins to simmer. Once it's simmering, slowly pour the hot milk into the egg mixture, whisking constantly to ensure the eggs don’t scramble. Continue to whisk until everything is fully incorporated.

3. Cook Custard

Pour the combined mixture back into the saucepan and heat it over medium heat until it reaches 180°F (82°C). It’s crucial to stir constantly and monitor the temperature with a kitchen thermometer. At 180°F, the mixture will thicken into a custard, which means it's ready. Once thickened, transfer the custard mixture to a bowl and chill it in the refrigerator until completely cold.

4. Whip Heavy Cream

While the custard is chilling, whip one cup of heavy cream in a stand mixer or with a whisk until it doubles in volume and forms soft peaks. Gently fold the whipped cream into the chilled custard mixture until no lumps remain, ensuring a smooth texture.

5. Freeze Custard Cubes

Pour the combined mixture into ice cube trays and freeze for about 4 hours until solid. Once the custard cubes are frozen, transfer them to a food processor along with the remaining cup of heavy cream. Process for about 30 seconds until smooth and creamy.

6. Final Freeze

Finally, pour the processed custard into a quart container and freeze for at least another 4 hours before serving. This final freeze allows the custard to set perfectly, giving you a rich, creamy, and indulgent frozen treat.