Heat cream, milk, sugar, and salt in a medium pot over medium heat until sugar dissolves (about 5 minutes). Remove from heat and stir in vanilla.

In a separate bowl, whisk the egg yolks to combine.

Slowly ladle in ⅓ of the warm dairy and sugar mixture into the bowl with the egg yolks, whisking constantly. This will temper the eggs and help prevent them from curdling/scrambling.

Once the bowl with the egg mixture feels warm to the touch, pour contents back into the pot and place over medium heat, stirring constantly.

After a few minutes, the mixture should thicken enough to coat the back of a spoon. At this point, remove from heat and pour mixture through a mesh sieve into a clean bowl to remove any clumps.

Cover with lid or plastic wrap and bring to room temperature before putting in the refrigerator to cool for 4-24 hours.

Churn according to ice cream maker instructions. We churned ours on the “gelato” setting for 30 minutes. Serve right after churning for a soft-serve consistency or freeze for a firmer texture.