Simmer heavy cream, milk, sugar, and salt until sugar completely dissolves. Remove from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly add 1/3 of hot cream to yolks, then whisk the yolk mixture back into the cream. Return to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon. (about 170 degrees F)

Strain through a fine mesh sieve into a bowl. Cool to room temp. Cover and chill at least 4 hrs or overnight. Churn in an ice cream machine according to manufacturers instructions. Serve directly from the machine for soft serve or store in freezer until needed.