485g cream
242g milk
149g sugar
4g salt
40g milk powder (optional)
120g egg yolk
I like it with vanilla, works great with a honeycomb/caramel ice cream aswell.
If you use the base for chocolate etc might wanna use 2g salt instead. 4g really is great though.
Don't let it get above 85 degrees C and keep it around that heat for a minute or two before letting it cool for atleast 12h.
I've also noticed that you can just mix everything at once and heat it to 85, no need to do the "pour over" on the eggs before pouring it back.