Step 1

Freeze bowl of ice cream maker with paddle at least 6 hours in advance.

Step 2

In a small pot, measure 1 cup heavy cream with milk, sugar and salt. Heat over medium, stirring well until sugar dissolves. In a separate bowl, whisk egg yolks together.

Step 3

Temper egg yolks with hot cream mixture: slowly pour 1/4 cup of the hot cream into the egg yolks while stirring vigorously. Add another 1/4 cup and stir. Pour egg yolk mixture into pot with the remaining hot cream and stir. Cook (without bringing to simmer or boil) for 5-10 minutes or until custard thickens slightly and coats the back of a wooden spoon.

Step 4

Remove from heat and stir in remaining 1 cup of heavy cream and vanilla. Transfer to plastic container, cover and refrigerate several hours until completely chilled.

Step 5

Assemble ice cream maker {with frozen bowl} and turn on. Pour chilled custard base into the machine and churn 15-20 minutes. Scoop ice cream out into a large container and freeze until firm. Serve.