In a saucepan add the milk and the half of the sugar.
Cut the vanilla in the middle with a small knife and remove the seeds. Add them to the saucepan along with the pods.
Transfer to low heat and heat until it starts boiling.
In another bowl put the yolks, the rest of the sugar, the salt and mix with a hand whip until the sugar dissolves.
Remove the milk from the stove and slowly pour the milk into the mixture with the eggs stirring continuously with a hand whip to avoid the curdling of the mixture. If you want, you can transfer the milk with a ladle.
Transfer the whole mixture to the saucepan and boil at low heat. Measure with a thermometer until its temperature reaches the 85° C.
Stir gently with a rubber spatula for 3-5 minutes until it reaches the ideal temperature and begin to congeal.
To check if the mix is ready, put a little bit of the mixture on a dish and touch it with your finger. If a line is shaped, then it is ready.
Remove from the stove and add the heavy cream to cool the mixture faster.
Transfer to a 25x30cm baking pan, passing it through a whip to keep out the vanilla pods.
Cover with a membrane making sure it touches the mixture, so that no crust is created and put it in the refrigerator for at least 6 hours. The ideal is to be kept in the refrigerator for 24 hours.
Put the mixture in the frozen dessert maker in portions. It should not exceed the 2/3 of the machine because its volume rises.
Serve immediately or put in the freezer to freeze more.
Serve with fruits of your choice, in a cup or in a cone.
