Ice Cream Base

Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently.

Turn the heat down to low.

Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly.

Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture.

Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes.

Do not let mixture boil.

Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight.

The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions.

Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.