In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened. This process helps to dissolve the sugar and aerate the yolks, which will create a smoother ice cream texture.

In a separate saucepan, combine the heavy cream, whole milk, and salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

Once the cream mixture is hot, slowly pour about a cup of it into the egg yolk mixture while whisking constantly. This step is called tempering and prevents the eggs from scrambling by gradually raising their temperature.

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of the spatula (about 170°F or 77°C).

Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until completely chilled. Chilling the base is crucial for achieving a creamy texture in the final ice cream.

Once the base is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This process incorporates air into the mixture, creating a light and fluffy texture.

Churn until the ice cream reaches a soft-serve consistency, which usually takes about 20-25 minutes.

Transfer the churned ice cream to a storage container. Smooth the top with a spatula and press a piece of parchment paper directly onto the surface to prevent ice crystals from forming.

Cover the container with a lid and freeze for at least 4 hours, or until firm. This final freezing step allows the ice cream to set properly and develop its full flavor.