Add cream, milk, sugar and salt to a small saucepan over medium low heat.
Simmer about 3-5 minutes or until sugar dissolves.
Remove from heat.
In a separate bowl whisk the egg yolks.
Drizzle about ½ cup of the warm milk liquid into the egg yolks whisking constantly as you drizzle it in.
Whisk the egg mixture back into the pot. Add the vanilla. Return the pot to a medium low heat and cook until mixture starts to thicken.
Take off the heat and pour into a mesh strainer .
Cool the milk to room temperature, then cover and put into fridge to cool completely. This will take at least 3-4 hours to overnight.
Churn ice cream according to manufacturer directions. Serve soft serve from ice cream maker or firm it up in the freezer.
The calories shown are based on the recipe making 3 cups, with one serving being 1/2 cup custard. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.