In a medium saucepan, combine heavy cream, milk, sugar, salt and vanilla bean paste. Cook cook over medium-high heat, stirring occasionally, until the sugar dissolves. About 5 minutes. Do not let cream mixture boil.

In a medium bowl, whisk the egg yolks together.

Slowly, add the hot cream mixture to the eggs. Add ½ cup at a time while whisking constantly. Repeat until all the hot milk has been added to the egg yolks.  

Pour the mixture back into the saucepan. Cook over medium heat, stirring continuously with a rubber spatula, until the mixture thickens and reaches 185°F. About 5 minutes.

Remove from heat and strain through a fine-mesh sieve into a clean medium bowl. 

Using a large bowl, prepare an ice bath with about 3 cups of ice and enough water to cover half the ice. 

Place the bowl with the ice cream mixture in the ice bath and stir once every few minutes until the mixture cools down to about 70°F. Avoid getting any water from the ice bath in your cream mixture.

Place ice cream in containers and put in freezer for at least 1 hour before serving. 

Enjoy.