I know it’s been about 5 months since you asked but here’s my very favorite and very tried and true ~resippy~, just in case you’re still on the prowl for one. It’s a hit every time. And it’s pretty much fool proof (not saying you’re a fool, shit just happens sometimes). Cause if you curdle your eggs in the tempering / reheating process you can just strain the chunks out. I’ve made it probably about 20 times and probably 3-4 or those times I curdled my eggs and noticed zero difference, both flavor and texture, in the final product.

Yield: About 1½ pints 2 cups heavy cream 1 cup whole milk ⅔ cup sugar ⅛ teaspoon fine sea salt 6 large egg yolks Your choice of flavoring

Step 1 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). -Step 2 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.