In a saucepan, combine the luscious whole milk and velvety heavy whipping cream over medium heat. Heat the mixture until it's just about to simmer, stirring occasionally.

While the milk and cream mixture is heating, in a separate bowl, whisk together the egg yolks.

Once the milk and cream are warmed, slowly pour a small amount into the whisked egg yolks, continuously whisking to temper the eggs. Gradually add more of the hot milk mixture until the egg yolks are warmed.

Pour the egg yolk mixture back into the saucepan with the remaining milk and cream. Continue to cook over medium heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

To ensure a smooth and silky texture, strain the custard through a fine-mesh sieve into a clean bowl. This step removes any potential bits of cooked egg or other impurities.

Stir in the pristine salt crystals, ensuring they are evenly distributed throughout the custard. The salt will enhance the overall flavor profile of the ice cream.

Allow the custard to cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling process is crucial for the custard to achieve the right consistency.

Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes.

During the last few minutes of churning, add your favorite quarterback crunch mix-ins. This could include chunks of cookies, chocolate pieces, or any other delicious add-ins you prefer.

Transfer the churned ice cream with quarterback crunch mix-ins into a lidded container. Smooth the top, cover, and freeze for several hours or overnight until the ice cream is firm.

Scoop out a generous portion of your homemade quarterback crunch ice cream and savor the creamy, flavorful delight.