1Heat the cream and milk in a saucepan over low heat until mixture reaches a simmer. While heating, mix eggs and sugar in a separate bowl. Once cream is simmering around the edges of the pan, slowly add the egg and sugar mixture, whisking constantly so the eggs are tempered by the heated milk, but not cooked by it. Make sure mixture remains below 185 degrees.
2Stir in KISS with a spoon. Once you can run your finger along the back of the spoon and it leaves a clean trail (nappe), you are ready to remove the mixture from the heat.
3Strain the mixture into a bowl. Cover and place in the refrigerator until the mixture is chilled, at least 6 hours but ideally overnight. Strain once more, and then process in an ice cream machine according to the manufacturer's instructions.
4Store ice cream in an airtight container in the freezer for several hours before serving. This will harden the mixture a bit.
Contributed by Mallory Simmons, of Glen Allen, VA