Begin by separating your egg yolks from your egg whites. Reserve the egg whites for another use.

Add a medium-sized saucepan to your stovetop over medium-low heat.

Pour in the heavy cream and whole milk. Let the milk mixture heat, undisturbed, over medium-low heat until bubbles form around the sides, but before the mixture boils.

Spoon out 1/2 cup of the warm milk mixture and gradually add it to your egg-sugar mixture, whisking to combine.

Pour the egg-sugar mixture into the remaining milk mixture over medium-low heat, whisking to combine.

Let cook over medium-low heat for 5 minutes, whisking occasionally, taking care to not let it boil.

Place a fine mesh strainer over a large bowl, and pour the mixture through the strainer, discarding any solids.

Let cool slightly, then cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your refrigerator. Stir in the vanilla bean powder and salt.

Pour the mixture into your ice cream maker.

Follow the manufacturer’s instructions to churn into ice cream; mine took about 15 minutes total.

Scoop out the mixture into a freezer safe quart-sized container.

Freeze until firm, at least 4 hours.