In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
Place egg yolks and sugar in mixer bowl. Using a KitchenAid Mixer fitted with the wire whip. Turn to speed 2, and mix for 30 seconds or until well blended and slightly thickened. Continuing on speed 2, and very gradually add half and half; mix until blended.
Return half and half mixture to medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy. It is important to continue to stir constantly. Do not let the half and half boil. Transfer half-and-half mixture into a large bowl; stir in whipping cream, vanilla, and salt. Cover and let sit to room temperature for one hour. Then chill thoroughly, for at least 8 hours.
The next day (or once chilled). Pour the french vanilla ice cream batter into the ice cream maker and churn according to manufactures directions. *I use the KitchenAid Ice Cream Attachment for this recipe and it takes 15-20 minutes, on speed 1.
Immediately transfer ice cream into serving dishes, or freeze in airtight container for up to 1 week.