In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until the mixture is warm, but not boiling.

In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.

Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the vanilla extract and salt. Let it cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

Once the mixture is chilled, pour it into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.