Place a 2 quart metal bowl in the freezer to chill and fill a larger bowl with ice. Set aside.

In a 2 quart saucepan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium-high heat stirring occasionally.

Meanwhile, in a small bowl, combine the 4 egg yolks and ¼ cup of sugar and whisk until light yellow and combined (30 seconds).

Once the cream mixture is consistently steaming and reaches 175 degrees F on an instant-read thermometer, remove it from the heat.

Scoop out ½ a cup of the cream mixture and slowly whisk it into the egg yolks. This is called tempering.

Add the tempered yolks back to the pot with the cream and milk, and heat over medium heat until the mixture is slightly thickened and the temperature reaches 185-190 degrees F on the thermometer. The ice cream base will start to bubble as well. It should only take 2-5 minutes.

Remove from the heat and whisk in the vanilla extract.

Remove the bowl from the freezer and set it into the large bowl with ice. Place a fine mesh strainer over the small freezer bowl and pour the ice cream base through the strainer. This will remove any bits of cooked egg.

Allow the ice cream base to cool completely before storing it in the fridge. Chill in the fridge until very cold about 4-6 hours or overnight.

Once chilled, pour the custard base into your prepared ice cream maker and churn per the maker’s instructions. Serve immediately for soft serve or freeze for scooping later.