In a large mixing bowl, whisk together the 1 cup whole and ¾ cup granulated sugar until completely combined.

Add 5 large egg yolks, pinch of fine salt, 2 cups heavy cream, ½ tablespoon vanilla extract, and 1 ½ tablespoon whiskey or rum, whisking well after each addition until combined.

Pour the ice cream base into two 500 ml (pint) mason jars. Fill only until the base of the threads.

Close the mason jars and seal the lids finger-tight. Set the jars aside.

Fillthe sous vide water bath with hot tap water, then slowly lower the jars into the water bath.

Set the sous vide to 175f and allow it to preheat with the jars in the water bath.

Cook the ice cream base at 175f for 1 hour.

Once cooked, use a jar lifter to carefully lift the jars out of the water bath. Place them on a wire mesh rack or hot pot holder for 30-60 minutes, until slightly warmer than room temperature.

At this point, you can speed up the cooling process, or you can pop the jars in the fridge until later (24-72 hours). If you want to make ice cream immediately, place the jars in a sink and slowly fill the sink with tepid water. Once the jars are in the water for a few minutes, add a few handfuls of ice to the water bath. Monitor the ice bath, adding ice as required until the jars are well chilled. If you want to make ice cream at another time, place the room temperature jars into the fridge and chill the mixture until ready to use. Use your base within 3 days.

When ready to make ice cream, operate the ice cream maker based on your ice cream manufacturer's directions.

Serve the soft, freshly made ice cream immediately, or transfer to an airtight freezer container and serve once hardened.