Vanilla Frozen Custard

Steps

1. Heat 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream and 240 ml whole milk240 ml whole milk1 cup whole milk360 ml whole milk360 ml whole milk1½ cups whole milk in a saucepan over medium heat until steaming.
2. Whisk 4 egg yolks4 egg yolks4 egg yolks6 egg yolks6 egg yolks6 egg yolks, 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale, about 1 minute.
3. Slowly whisk the hot milk into the yolks, then pour it all back into the pan.
4. Cook over low heat, stirring, until it coats a spoon at about 80 °C176 °F. Do not let it boil.
5. Strain into the tubpint and stir in 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract. Cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Custard.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
9. On the Swirl, fit the dispensing lid and press the swirl handle to fill each cone.

To serve: Swirl into wafer cones and serve right away.