Put Potholder #1 on the countertop. Place Batter Bowl #1 on top of Potholder #1.

Put Potholder #2 on the countertop immediately next to Potholder #1.

Place Bowl #2 on Placeholder #3 a little further away from Potholder #1 and #2.

Zest the oranges, lemons, and lime. Set aside the zest and store the remaining fruit in an air-tight container in the fridge for another use (you don’t need them for the recipe.)

Place your ice cubes into the Ice Water Bowl and fill halfway with very cold water. Set aside in a cool place.

Place your ice cream freezer bowl into the freezer for Day 2.

In Batter Bowl #1, whisk together the eggs yolks and 6 tbsp of the granulated sugar until thick and slightly foamy, about 30 seconds. Set aside.

In the saucepan, whisk together the remaining 6 tbsp sugar and orange, lemon, and lime zests until incorporated. Then whisk in milk, cream, and salt. The mixture will be slightly thick from the cream.

Place the saucepan over medium-low/low heat and warm the mixture up until it’s just starting to simmer; this means tiny bubbles should just start appearing around the edges of the saucepan. The mixture will de-thicken right before it begins to simmer. This process will take about 10-15 minutes.

Turn off the heat and remove the saucepan from stove to Potholder #2, next to Batter Bowl #1 containing the egg yolks.

Use the soup ladle to carefully scoop out some hot liquid from the saucepan. Whisk the egg yolks to break them up a bit, then slowly stream the hot liquid into the egg yolks, whisking briskly the entire time to prevent the egg yolks from curdling. Once the first scoop is thoroughly whisked in, repeat process two more times, whisking the entire time to prevent the egg yolks from curdling.

Pour the egg yolk mixture from Batter Bowl #1 into the saucepan, once again whisking the entire time. All ingredients should now be in the saucepan.

Return the saucepan to the stove on medium-low/low heat. While continuously stirring with a rubber spatula, heat the mixture until it thickens and thickly coats the back of the spatula, about 8-10 minutes. When it’s ready, you should be able to create a clear trail when you run your finger on the back of the spatula.

Carefully pour the hot liquid (ice cream base) into Batter Bowl #2, which is placed on Potholder #3.

Whisk the vanilla extract into the ice cream base to incorporate.

Place Batter Bowl #2 gently into Ice Water Bowl, making sure that the bottom of Batter Bowl #2 touches the ice water but does not allow any ice water to get into the Batter Bowl.

Stir ice cream base in Batter Bowl #2 occasionally until the base has cooled, about 40 minutes.

Once ice cream base is cooled, cover Batter Bowl #2 with plastic wrap and refrigerate for 12-24 hours.

Spread aluminum foil down on your countertop– this makes clean up a lot easier later on!

Place ice cream maker and hard spatula on countertop

Pop your freezer-safe ice cream quart container into the freezer to chill.

Remove Batter Bowl #2 containing ice cream base from refrigerator.

Remove freezer bowl from freezer and fit into the base of your ice cream maker.

Pour the base into the freezer bowl of your ice cream maker and churn according to manufacturer’s instructions.

Once ice cream is done churning, remove quart container from freezer and use the spatula to guide ice cream into the container. Freeze until solid, at least 4 hours.