Scald the milk in a saucepan by heating it until it approaches the boiling point, set it aside.
In the top of a double boiler, whisk the egg yolks and sugar until smooth. Mix in vanilla and salt, add the scalded milk, and whisk until smooth.
Cook the egg-milk mixture over simmering water stirring for 10 minutes or it begins to thicken and coats the back of a spoon.
Remove the pan from the double boiler and add whipping cream. Mix well. Carefully pour the mixture into a 9x13 pan, cover, and place in the freezer.
Every hour or so, stir the mixture and scrape the edges of the pan to keep the ice cream smooth as it freezes. After about 5 hours, it should be frozen. Cover and keep in freezer until ready to serve. YOU CAN ADD CANDIES OR COOKIES TO THE ICE CREAM.