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Set out a medium mixing bowl. Set a fine mesh strainer over the top of the bowl. Set aside.
Add sugar, salt, and egg yolks to a 4-quart saucepan. Whisk together.
Add half and half and heavy whipping cream to the saucepan. Whisk until combined.
Heat over medium to medium-high heat while whisking continually, so that the liquid doesn’t stick to the bottom of the pan. Whisk and heat until custard reaches 160 degrees. Remove from heat.
Immediately pour the custard into the bowl through the mesh strainer to stop the cooking.
Remove the strainer. Add the vanilla extract to the custard and whisk until completely combined.
Cover the custard with plastic wrap so that the plastic is pressed against the top of the custard. (This prevents a skin from forming on the top of the custard as it cools.)
Refrigerate for 6 hours or overnight, until the custard is completely cold.
Churn cold custard in the ice cream maker according to your ice cream maker’s instructions, for about 25 minutes or until ice cream is thick and creamy.
Work quickly to transfer ice cream to a freezer-safe container(s). Cover and freeze.
Freeze ice cream for 2-4 hours or until completely frozen.