Prepare a medium bowl, set over an ice bath. Have a fine mesh sieve nearby.
In a medium heavy-bottomed saucepan, off the heat combine the egg yolks and sugar and whisk until smooth. Whisk in the cream and milk. Cook stirring frequently over medium heat, until the custard reaches a temperature of 170 degrees F on an instant-read thermometer.
Strain the custard into the prepared ice- bath. Stir in the salt and vanilla.
Stir the custard frequently until it is no longer hot. Refrigerate custard until cold.
Churn the custard mixture in an ice cream maker following the manufacturer's instructions, until it is the texture of soft serve. Transfer the custard to a freezer-proof container, cover. Freeze until firm enough to scoop, at least two hours.