Combine heavy cream, milk, and half of the sugar in a saucepan and heat until warm, not boiling.

In a separate bowl, whisk egg yolks with the remaining sugar until light and fluffy.

Gradually temper the warm cream mixture into the egg yolk mixture, then return everything to the saucepan.

Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon; do not boil.

Remove from heat and stir in the vanilla extract and salt.

Pour the mixture through a fine-mesh sieve into a clean bowl, then cover and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.

Once chilled, pour the ice cream base into your pre-frozen ice cream maker bowl and churn according to the manufacturer's instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.

Transfer the soft ice cream to an airtight container and freeze for at least 3-4 hours, or until firm, before serving.