Blend all ingredients together in a saucepan until smooth and well combined, then transfer to a sauce pot.
Prepare an ice bath in a large container with equal parts ice and water. Set aside.
Bring the mixture to a very gentle simmer (180 degrees F) over medium heat, stirring frequently to prevent scorching.
Transfer the cooked ice cream base to a heatproof container or bowl. Nest the heatproof container in the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.
Churn the ice cream base according to machine directions. Transfer to an airtight container and freeze for at least 4 hours to fully firm up.
