6 egg yolks – lightly beaten
2-1/3 cups sugar
4 cups milk
5 cups half and half
1/4 teaspoons salt
2 tablespoons vanilla extract

Combine the first three ingredients in a large saucepan.  Cook over low heat, stirring constantly, for about 25 to 30 minutes, or until mixture thickens and coats a spoon.  Cover and chill for at least 4 hours.

To the chilled mixture, stir in the half and half, salt, and vanilla.  Pour into a 4 to 5 quart ice cream freezer.

Freeze according to the manufacturers instructions.