Heat the cream and milk: In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until it begins to steam, but do not boil.

Whisk the egg yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.

Temper the eggs: Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.

Combine and cook: Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Add vanilla and chill: Remove from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate for at least 4 hours or overnight.

Churn the ice cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.

Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.