In a small saucepan, simmer heavy cream, milk, sugar, vanilla beans and salt for about 5 minutes. Remove the pan from heat.
In the bowl of a mixer fitted with whisk attachment, whisk the egg yolks.
With the mixer on a low speed, add about one third of the hot cream mixture into the yolks and whisk until completely combined.
Put the yolk mixture back into the saucepan with the cream mixture and hand whisk.
Put the saucepan back on the burner at medium-low heat and gently cook until mixture is thickened. The mixture should coat the back of a spoon.
Pour mixture over a fine-mesh strainer into a bowl.
Let mixture cool to room temp and then cover and refrigerate for a minimum of 4 hours or overnight.*
Transfer ice cream mixture to your ice cream machine and freeze according to manufacturer's instructions.
Once ice cream is made, transfer to a container and freeze until ready to serve.**