In a medium saucepan, whisk together the egg yolks, sugar, and salt until smooth.
120 g granulated sugar, 72 g egg yolks, 1/2 tsp fine sea salt
Slowly whisk in the heavy cream until fully combined.
500 g heavy cream
Set the saucepan over low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (77–80°C / 170–175°F). Do not let it boil.
Remove from heat and stir in the vanilla extract.
1 tsp vanilla extract
Once slightly cooled, whisk in the buttermilk for a fresh, tangy finish.
250 g buttermilk
Strain the mixture through a fine-mesh sieve into a clean bowl.
Cover and chill the base in the refrigerator for at least 4 hours or overnight before churning.
