In a medium saucepan over medium heat combine 1 cup of the milk, salt and vanilla extract, heat until bubbles form around the edges then remove from heat.
Next, in a stand mixer fitted with a whisk attachment, combine the egg yolks and sugar. Turn the machine on high and run until the egg mixture is light and fluffy.
Then with the mixer running slowly drizzle the milk mixture into the egg mixture. If you pour it in too fast the eggs will cook and be lumpy.
Then slowly pour in the rest of the milk and heavy cream.
Pour the mixture back into the pan and cook and stir on low until the mixture thickens and will coat the back of a spoon, about 15 minutes.
Place the mixture into the fridge and chill.
Once cold put in ice cream machine and run according to manufacturer's instructions.