In a mixer bowl, whisk together the egg yolks and sugar on med-low until blended and slightly thickened. While still whisking, gradually add in milk and half and half.
Transfer mixture to a medium saucepan. Cook over medium heat until steamy and just starting to bubble, stirring constantly. Do not allow to boil.
Transfer this mixture to a bowl. Stir in the whipping cream, vanilla, and salt. Cover the mixture and chill overnight in the refrigerator.
Prepare the ice cream base according to your ice cream maker instructions. Either serve immediately, or transfer your churned ice cream to a freezer safe container and allow to ripen in the freezer for 3-4 hours.