In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.

In a saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until just simmering.

Slowly pour the hot cream mixture into the egg yolk mixture, 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.

Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

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