In a bowl, rub vanilla and sugar together to emulsify the flavors and break up clumps.
Add in eggs, salt, and whisk until combined.
Whisk in cream and milk.
Transfer to a saucepot and place over medium heat, stir and scrape edges while cream reaches 175F.
Transfer to medium bowl in an ice bath, and cool until room temp.
Transfer to ice cream maker and churn based off manufacturer’s directions.
Keep ice cream in an airtight container.
Enjoy!
