Tangy Mustard Ice Cream: A Bold Dessert Adventure to Try

Instructions:

1. In a saucepan, combine milk, heavy cream, and half the sugar. Heat over medium until steaming, but not boiling.
2. Stir frequently to prevent scorching.
3. In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
4. Slowly pour about a cup of the hot milk mixture into the yolks while whisking to temper.
5. Pour the egg mixture back into the saucepan and cook over medium heat until slightly thickened (about 170°F or 77°C).
6. Stir constantly to avoid scrambling the eggs.
7. Pour the custard through a fine mesh strainer into a clean bowl to catch any cooked bits.
8. Stir in the mustard, vanilla, and a pinch of salt until fully incorporated.
9. Let the mixture cool to room temperature, then refrigerate for at least 30 minutes.
10. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
11. Transfer to a container and freeze for at least 4 hours or until firm.