Sugar-Free Ice Cream

1. Combine milk and cream in a pot. Heat over medium-low, stirring occasionally, until milk starts to bubble.
2. Whisk egg yolks with sugar until pale. Stir in milk mixture, return to heat and cook to 180℉ (82°C ) without boiling.
Remove from heat and strain.
3. Stir until smooth and cool in fridge.
4. Churn in ice cream maker. Transfer to a chilled airtight container and freeze for at least 2 hours.