• In a heavy saucepan, combine the heavy cream and half-and-half cream. Put the pan on the stove over medium-low heat and stir it often. Heat it until it's just about to start simmering, but don't let it boil. Then, turn the heat down to low.
• Take a large bowl and put the egg yolks, sugar, and salt in it. Mix them together really well using a whisk.
• Slowly pour about 1/2 cup of the hot cream mixture into the bowl with the egg yolk mixture. While you're pouring, keep whisking everything together. Do this three more times, adding 1/2 cup of hot cream each time, and make sure to whisk it all really well.
• Pour the egg yolk mixture back into the saucepan with the rest of the hot cream. Keep whisking it constantly while it's over medium-low heat. Keep doing this until the mixture thickens up, and you'll know it's ready when it can coat the back of a spoon. It usually takes about 5 to 8 minutes, but don't let it boil.
• Pour the ice cream mixture into a bowl and let it cool down for about 20 minutes. After that, place the bowl in the refrigerator and let it chill overnight.
• The next day, take the chilled ice cream base and pour it into an ice cream maker. Follow the instructions that came with the ice cream maker to freeze the mixture.
• Once the ice cream is done churning in the ice cream maker, take it out and put it into a container with a lid. Then, place the container in the freezer for at least 2 hours or even overnight before you serve it.

Additions:

• You can add some extra flavors to the ice cream if you like! For example, you could mix in 1/2 cup of cocoa powder with the egg yolk mixture in Step 2. Or, try adding 1 tablespoon of vanilla extract. If you prefer fruity flavors, you can blend 1 cup of pureed fruit, like strawberries, bananas, peaches, etc., and add it to the egg yolk mixture in Step 2.