How to Make It
Process milk, yolks, sugar, vanilla, and salt in a blender on high until smooth and thick, about 15 seconds. Transfer to a large saucepan, and stir in cream. Cook over medium, stirring constantly, just until mixture begins to bubble and has thickened slightly, about 15 minutes. Remove from heat. Transfer mixture to a bowl, and place plastic wrap directly on warm custard (to prevent a film from forming). Chill until cold, at least 4 hours or up to 24 hours.
Whisk mixture until smooth. Pour into the freezer container of a 2-quart electric ice-cream maker, and freeze according to manufacturer's instructions. Transfer custard to a 9- x 5-inch loaf pan, and return to freezer until ready to serve.