Prepare the ice cream maker according to the manufacturer’s instructions. If the machine uses a freezer bowl, freeze it ahead of time.

Combine the heavy cream, milk, egg yolks, sugar, and salt in a saucepan. Cook over low-medium heat, stirring constantly. Do not let the mixture boil.

Continue cooking for 8 to 10 minutes, until the custard thickens slightly and lightly coats the back of a spoon. Run your finger across the spoon. If the line holds without immediately filling back in, the custard is ready.

Remove the pan from the heat, and stir in the vanilla extract.

Pour the custard through a fine mesh strainer into a heat-safe bowl. Place the bowl into a larger bowl filled with ice, and let the custard cool for 30 minutes to 1 hour.

Press plastic wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2 to 4 hours, or until completely cold. The chilled custard should have a thin, pudding-like consistency.

Pour the custard into the prepared ice cream maker. Churn according to the manufacturer’s instructions, until the ice cream is slightly firmer than soft serve.

Transfer the ice cream to a freezer-safe container. Freeze for 8 to 10 hours, or until completely firm.