Put a 2-quart bowl made of plastic or stainless steel in the freezer. Alternatively, you can use a deep 11 × 7-inch or similar-sized baking dish.
Heat the milk and cream along with a pinch of salt in a medium, heavy-bottomed saucepan over medium heat, stirring gently so it doesn’t scorch. Bring it up to a gentle boil, then remove the pan from the heat and let cool for 20 minutes.
In a medium bowl, whisk together the egg yolks and the sugar until they are light in color from the air that you have incorporated. Temper the yolks by adding a bit of the warm milk to the yolk mixture gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.
Add the tempered yolks to the saucepan and stir the mixture constantly with a wooden spoon over low heat until it thickens to the point where you can leave a track with your finger on the back of the spoon, about 10 minutes. Remove the pan from the heat and let it cool for 10 to 15 minutes.
Pour the liquid into the chilled bowl and set it back into the freezer for 45 minutes. Remove the bowl from the freezer and use a spatula or whisk to mix in the frozen edge of the custard, then return it to the freezer. Repeat this process every 30 minutes until the custard is uniformly frozen and creamy.
Transfer the mixture to a sealable container and store it for up to 5 days. This type of ice cream should be eaten fairly quickly after it is made.