In a medium saucepan, combine the whole milk, chicken broth, and shredded chicken over low heat.

Simmer gently for about 10–15 minutes, allowing the chicken flavor to infuse. Stir occasionally.

Strain the mixture through a fine-mesh sieve, pressing the solids to extract maximum flavor. Discard the chicken pieces and set the infused milk aside.

In a separate bowl, whisk together the egg yolks, sugar, and sea salt until the mixture becomes pale and slightly thickened.

Slowly pour the warm chicken-infused milk into the egg mixture, whisking constantly to prevent curdling.

Transfer the mixture back into the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon.

Continue stirring until the custard thickens slightly and coats the back of the spoon (about 170°F or 77°C). Do not let it boil.

Remove from heat and stir in the heavy cream, butter, vanilla extract, and smoked paprika or cinnamon (if using).

Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight) to develop deeper flavors.

Once chilled, pour the base into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.

When ready to serve, scoop into bowls or cones and top with your favorite flavor-enhancing toppings—like spicy maple syrup, crispy bacon, or candied pecans.