1. Reserve 1 cup of the whipping cream in a large bowl.
2. Combine the remaining whipping cream with the milk, sugar and salt in a medium pot. Heat over medium until just bubbling gently at the very edges of the pot. Take the pot off the heat.
3. Whisk the egg yolks and vanilla together in a medium bowl. Whisk in the warm cream mixture, then pour everything back into the pot. Cook over medium heat, stirring and scraping the bottom and sides of the pot constantly with a heat-resistant spatula, until the mixture thickens and coats the back of the spatula—about 5 minutes.
4. Pour this warm mixture through a fine-mesh sieve and into the large bowl with the reserved cream. Cool completely, either in the fridge or over an ice bath.
5. Pour the chilled mixture into the previously frozen freezer bowl. Insert mixing arm and close lid. Press the ice cream function and let churn for 30 minutes or until softly frozen. Serve immediately or scrape finished ice cream into an airtight container and store in the freezer.
