feed 1-6 people
1 1/2 cups heavy cream
1 1/2 cups half and half
6 egg yolks
big big pinch of salt
a little less than 2/3 cup sugar
1/4 cup water
Measure out heavy cream and set aside.
Whisk together half and half, yolks, and salt. Set aside.
Prepare a water bath. Place fine strainer over a medium-sized bowl. Immerse bottom of medium bowl in a large bowl filled with ice and water.
Place sugar and water in a medium-sized saucepan. Swirl around until all the sugar is wet. Add more water if you need to. Place over medium heat. Don't walk away. Swirl around a bit if it's not caramelizing evenly. Cook until it's almost at desired color (about the color of Grade B maple syrup). Remove from heat. Carefully pour in the heavy cream. Whisk until it comes together. You might need to place it back on the flame to dissolve the caramel.
Very slowly whisk the caramel mixture into the egg mixture. Pour combined mixture back into the caramel pan.
Cook on low heat, stirring occasionally with a wooden spoon until it thickens slightly. It's done when you drag your finger across the back of the wooden spoon and it leaves a trail that stays.
Pour mixture through the fine strainer into the bowl that's over the ice bath. Leave bowl over the ice bath until it's cool. Stir every 10 minutes or so. Place sarah wrap on the top surface of the custard to prevent a skin from forming. Refrigerate custard for a few hours. Freeze ice cream according to manufacturer's directions. Freeze for a few hours before serving.