By 
Directions
Whisk egg yolks, sugar and salt in a heavy sauce pan.
Add the cream and milk and mix until well combined.
Cook over medium heat, stirring constantly. Do not increase the heat, as you may get scrambled eggs instead of a creamy custard.
Continue cooking until the mixture reaches 160-degrees F (mixture should coat the back of a spoon).
Add the vanilla extract and paste.
Strain the mixture through a fine sieve to remove any bits of clumped egg.
Cool mixture in ice water bath, making sure not to get any water in the custard.
Process according to your ice cream maker/machine directions.
