Place the ice cream freezer bowl in the freezer

Heat the half-and-half and milk in a medium saucepan over medium heat until warm, about 7-8 minutes, stirring often

Remove from the heat and set aside to cool

Beat the eggs and sugar with an electric mixer on low speed for about 30 seconds

Slowly add the half-and-half mixture until well blended

Return the mixture to the saucepan and cook over medium heat until it starts to bubble at the edges (don't boil), stirring constantly

Pour the warm mixture into a large mixing bowl and whisk in the heavy whipping cream, vanilla extract, and salt

Cover and refrigerate for at least 6 hours or overnight

Assemble the ice cream attachment as directed

Set the mixer to the lowest speed and slowly pour the chilled ice cream mixture into the freezer bowl

Stir for 15-20 minutes, until the ice cream thickens

Pour into a loaf pan and freeze for at least 4 hours

Serve immediately upon removing from the freezer as it melts quickly