Eggs & Toast Ice Cream - Day With Mei

4 salted egg yolks
2 egg yolks
2 slices bread avoid dark rye or wheat breads; sourdough, brioche, white, or milk bread is ideal
150 g sugar
30 g skim milk powder
450 mL heavy cream
250 mL whole milk

Combine 1 cup salt and 1/2 cup sugar. Place half in an even layer of an airtight container. Make four indents in the salt and place 4 egg yolks in the indents. Sprinkle with remaining salt and sugar. Cover and chill for 4 days in the fridge.
After 4 days gently rinse the egg yolks in cool water before adding to ice cream base.

Toast 2 slices bread in toaster oven or pan until deeply browned, but not burnt.
In a sauce pot (ideally at least 3 quarts/3.5 L) combine toasted bread, 4 salted egg yolks, 2 fresh egg yolks, 150 g sugar, 30 g skim milk powder, 450 mL heavy cream, and 250 mL whole milk. Cook over medium heat, stirring frequently, until mixture reaches 180F. Remove from heat, cover and steep for 1 hour. Pass through a fine mesh strainer to remove the toast.
Prepare an ice bath by filling a large container with equal parts ice and water with enough room to place a container containing the ice cream base inside. Pour the ice cream base into a large container set over an ice bath. Chill the mixture until very cold (below 40°F) adding more ice and stirring as needed.
Pour the ice cream base into an ice cream machine and spin according to machine directions. The resulting ice cream should be a smooth, soft-serve consistency. Transfer the ice cream to a storage container and freeze for at least 3 hours to fully firm up.