Basic Vanilla Ice Cream

Put the freeze bowl of your ice cream maker in the freezer (if your ice cream maker uses one).
Using a medium saucepan, heat the half-and-half over medium heat until it just starts to summer. Remove it from the heat.
Using a mixing bowl, mix the egg yolks and the sugar for about a minute at medium-low speed. Mix until they are a bit thickened and pale yellow.
Slowly add the hot half-and-half to the egg-sugar mixture while stirring at a medium-low speed. Then continue to stir until the mixture is well blended.
Transfer the mixture back into the medium saucepan and heat until it just starts to simmer. It should be thick enough coat the back of a wooden spoon. Remove from heat.
Stir in the whipping cream, vanilla and salt. Cover and refrigerate overnight.

Pull the freeze bowl of your ice cream maker out of the freezer (if your ice cream maker uses one).Assemble your ice cream maker.
I use a freezer bowl with a kitchen aid mixer. After setting it up, I start the mixer at its lowest speed and pour the cold custard into the bowl. I let it stir for about 20 minutes or so, until it is like a thick soft-serve ice cream. Then Then I transfer the ice cream to an airtight plastic container and put it in the freezer. Your freezing technique may vary based on your equipment.