Step 1: Prepare the base

• • In a medium saucepan, combine heavy cream, whole milk, sugar, and salt.

• • Heat over medium heat, stirring occasionally, until the sugar is fully dissolved. Do not let the mixture boil.

Step 2: Temper the egg yolks

• • In a small bowl, whisk the egg yolks.

• • Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to prevent curdling.

• • Gradually pour the tempered yolks back into the saucepan, stirring constantly.

Step 3: Cook the custard

• • Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This should take about 5-7 minutes. Do not let it boil.

Step 4: Add yuzu flavor

• • Remove the saucepan from the heat and stir in the yuzu juice and zest. Mix well to incorporate.

Step 5: Chill the mixture

• • Pour the custard into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

• • Refrigerate for at least 4 hours or overnight until thoroughly chilled.

Step 6: Churn the ice cream

• • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.

Step 7: Freeze and serve

• • Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

• • Scoop and enjoy!