Frozen Custard

Ingredients

In a medium pot over medium to medium-high heat, warm the milk, cream, and 1/3 cup of the sugar until steamy and tiny bubbles form around the perimeter.
Meanwhile, in a small bowl, whisk the yolks, remaining sugar, corn syrup, and salt.
Once the milk mixture bubbles, reduce the heat to medium and slowly add spoonfuls of it to the yolks, whisking after each, until warmed. Slowly add the warm yolks to the mixture on the stovetop and cook, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and has thickened enough that, when you run your finger through it, a trail is left behind.
Strain the custard into a clean bowl. Let cool to room temp, then refrigerate until very cold, up to 24 hours. (To bring the custard to room temp more quickly, you can place the bowl in an ice bath before transferring to the fridge.)
Once cold, add the vanilla and churn in your ice cream machine, following the manufacturer’s instructions. Serve immediately—sprinkled with sparkling sugar or chocolate sprinkles, if you’d like—for an authentically soft frozen custard experience.