The BEST Ice Cream Base
I've been experimenting.  This is the BEST ice cream base out there - never too hard or too soft!  I have used a Cuisinart Ice Cream Maker and a KitchenAid ice cream maker attachment for my mixer.  Both are fantastic!
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3/4 cup sugar
1 cup milk (whole milk only)
1/4 tsp. salt
​7 egg yolks 
2 cups heavy cream (not 1/ & 1/2)
1 tsp vanilla
  1. Stir together 1 cup milk and sugar over medium heat.  Stir and watch carefully.  Do NOT boil, just bring to a simmer.  Remove from heat.
  2. Whisk together the egg yolks and salt.
  3. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking.  The trick is to get the egg yolk mixture very thick..
  4. Next pour all the egg yolk mixture into the remainder of the milk and sugar in the pan.
  5. Stir CONSTANTLY until thickened over medium to low heat.  Do NOT boil.  When it is thick enough to coat the back of a spoon or even thicker (!), remove from heat.  Strain with a wire mesh strainer into a bowl, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
  6. Stir in 2 cups of cream and vanilla.  Churn in your ice cream maker!
  7. Freeze for at least 2 to 3 hours after churning.