2.5 cups heavy cream
1.5 cups whole milk (separated into 1 cup and .5 cup)
8 large egg yolks
150 grams jaggery, broken into small pieces
.5 teaspoon kosher salt (or .25 teaspoon table salt)
2 teaspoons vanilla extract
If you intend to freeze your ice cream today, prepare an ice water bath for a bowl large enough to accommodate all of the ingredients in this recipe.
Put 2.5 cups of heavy cream, 1 cup of the milk, the jaggery, and the salt into a saucepan. Stir those ingredients over low heat until the jaggery is dissolved. (This will take a while if your jaggery is in large, dense clumps.) Turn the heat up to medium and continue stirring the cream mixture until just before it simmers. When you first see small bubbles forming on the side of the saucepan, pull the mixture from the heat. You can also monitor it with a thermometer and pull when it is about 200 degrees Fahrenheit.
Using a small stream, very slowly whisk approximately two cups of the hot cream mixture into the egg yolks. You are tempering the yolks; be sure not to cook them.
Pour the yolk-and-cream mixture into the saucepan with the remaining cream mixture and return to the stove over medium-high heat. Stir until the mixture reaches 180 degrees Fahrenheit and the mixture coats the back of a spoon.
Remove from heat and stir in the remaining .5 cup of milk to halt cooking. Stir in the 2 teaspoons of vanilla extract.
If using an ice bath, put a clean bowl into the ice bath and use a fine wire mesh to strain the liquid into the clean bowl. Stir until chilled. If you're not using an ice bath, use a fine wire mesh to strain the batter into an airtight container and cool the batter in the refrigerator overnight.
Freeze your batter in an ice cream maker.