1. Add the half & half and 3 tablespoons of sugar to the saucepot over medium. Heat to a scald (steam releases but no bubbles).

2. In a separate bowl whisk the eggs and sugar into a thick paste. Do not over whip.

3. Very slowly whisk in a small drizzle of your warm half & half into the egg yolks. (If your half and half is too hot or you do this too quickly you will make scrambled eggs). The half and half should be steaming but not bubbling. Slowly whisk in increments about 1/3 of the warm half & half mixture into the egg yolks. Then whisk the eggs and half & half into the other 2/3 half & half remaining in the saucepan. Leave on the stove on low heat until thickened.

4. Once thickened, remove from heat and slowly begin whisking in the buttermilk, sour cream, and vanilla. You may want to pour your mixture through a fine mesh strainer to get out any egg chunks that may have formed.

5. Place your ice cream mix into fridge and allow it to cool completely (about 25 minutes in the fridge or 15 in the freezer). Be sure it is cooled all the way through.

6. Prepare your ice cream maker according to the instructions. Pour the ice cream base into your ice cream maker.

7. Serve with seasonal sliced fruit, chocolate, or dulce de leche.