1 cup whole milk
1 cup heavy cream
6 large egg yolks
3/4 cup Monin Black Sugar Syrup
Salt to taste
In a saucepan over medium heat, bring the milk and cream to a light simmer.
In a mixing bowl beat egg yolks and syrup with a whisk until well incorporated.
While whisking continuously, slowly pour the hot cream into egg yolk mixture until the yolks are tempered, making sure not to curdle them.
Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it has thickened and reached a temperature of 180° to 190° F.
Remove the mixture from the heat, transfer to a mixing bowl and refrigerate until cold.
Pour the mixture into an ice cream maker and process according to manufacturers directions.
Once frozen transfer to a container, cover tightly and store in the freezer for at least 2 hours or preferably overnight.