In a medium bowl whisk together the eggs, sugar and salt.

In a sauce pan, over medium heat, scald the milk so it steams and almost boils. You will want to whisk the entire time, making sure the milk doesn’t burn. Add the vanilla, whisk to combine. Remove from heat.

To temper the egg and sugar mixture, SLOWLY add the milk, whisking the entire time. Tempering the egg mixture creates a custard base for the ice cream.

Pour the custard into the ice cream maker. Pour in the cream and half & half, and put the lid on.

Fill the cavity around the tin with ice and ice cream salt - I like to layer (ice, salt, ice, salt) and I use about half of a container of ice cream salt per ice cream batch.

It takes about 30 minutes to an hour for the ice cream to set. You can always store the tin in the freezer until you are ready to serve!