Frozen vanilla cream

Beat together the sugar, egg yolks and salt until the mixture is fluffy and turns from a deep golden to a pale yellow.

Heat the cream and milk in a heavy saucepan over medium heat, stirring occasionally to prevent it from sticking to the bottom. Cook until the mixture begins to boil and small bubbles begin to appear on the surface, 5 to 8 minutes. Remove from the stove.

Whisk a ladleful of the hot cream mixture into the yolk mixture. Add another ladleful and mix thoroughly before adding the next one (this will avoid cooking the eggs). Gradually add the rest of the cream and beat thoroughly. Beat in the vanilla, then let cool completely for 30-45 minutes. You can place the bowl in a larger bowl filled with ice water to cool it down faster.

Pour the cooled mixture into a pitcher, cover and refrigerate for 4 hours to overnight.

Pour the cold custard mixture into an ice cream maker and process according to the manufacturer's instructions until it reaches the consistency of soft serve ice cream, about 20 minutes. Quickly transfer to a plastic container and place a piece of plastic wrap over the surface of the custard. Cover and freeze until firm enough to scoop, at least 3 hours.