In a saucepan, add milk and heavy cream. Heat on medium flame until warm but not boiling. Stir gently to avoid burning at the bottom.

In a bowl, whisk egg yolks and sugar until smooth and slightly thick. This creates a rich base for the custard. Egg yolks are the secret to that deep and golden creaminess — the same reason they shine in classic baked desserts like this buttery, egg-rich Southern-style pie with a silky filling.

Add cornstarch to the egg mixture and whisk well. This helps thicken the custard and gives a creamy texture.

Slowly pour warm milk into the egg mixture while whisking. This step prevents eggs from cooking too quickly. Mix until smooth.

Pour everything back into the saucepan. Cook on low heat while stirring continuously. The mixture will slowly thicken into a custard.

Remove from heat and add vanilla extract and salt. Strain the mixture to remove lumps. Let it cool completely.

Pour the custard into a container and freeze for at least 6 hours. Stir once or twice during freezing for a smoother texture. If you enjoy experimenting with frozen dessert flavors, the frozen hot chocolate ice cream made in the Ninja Creami is another fun recipe worth trying after you've mastered this one.