Creamy Vanilla Custard Ice Cream

• 2 cups whole milk
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 eggs, lightly beaten
• 2 cups heavy whipping cream
• 2 tablespoons vanilla extract
• Colored sprinkles, optional

1. In a large saucepan, heat milk to 175u0b0; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160u0b0 and coats the back of a metal spoon.
2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

milk, sugar, salt, eggs, heavy whipping cream, vanilla, colored sprinkles

Taken from www.tasteofhome.com/recipes/creamy-vanilla-custard-ice-cream/ (may not work)