Custard base (from NY times)

This is so delicious. I added 1 t of vanilla and then put in chocolate shaving while it was in the ice cream maker.

Ingredients
2 C heavy cream
1 C whole milk
2/3 C sugar
1/8 t fine sea salt
6 large egg yolks

Directions

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.