In a small saucepan, combine cream, milk, sugar and salt and bring to a simmer over medium heat. Cook until the sugar completely dissolves, about 5 minutes. Remove the pot from heat and set aside.
In a separate bowl, whisk egg yolks, and while whisking constantly, slowly pour about 1/3 of the hot cream into the yolks to bring them to temperature (this is to avoid inadvertently making scrambled eggs).
Then pour the yolk mixture back into the pot with the remaining cream. Return the mixture to a medium-low heat and cook until mixture is thick enough to coat the back of a wooden spoon.
Strain the cream through a fine-mesh sieve into a separate bowl. Cool mixture to room temperature, and then cover and chill your base at least 4 hours, or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions. You can eat the ice cream right away, but it will be more of a soft serve ice cream. For a firmer product, allow it to continue to firm up in the freezer for a few hours, or overnight.