Place egg yolks, sugar and salt in a bowl. Whisk until eggs are pale in color and silky, about 2-3 minutes.

Place milk and cream in a heavy bottom pot then place on stove over low heat. Heat milk just until bubbles start to form along the edges then remove from heat.

Slowly stream milk into egg mixture while whisking vigorously; whisk in about half of the milk. Mix about ½ cup milk with custard powder.

Combine egg mixture and custard mixture with remaining milk in the pot then cook on low heat for about 2-3 minutes. Do not allow to mixture to bowl.

Remove from heat and allow to cool before straining into a bowl. When custard has cooled completely, cover and place into the fridge to chill for at least 4 hours.

Place into ice cream maker and follow the instructions of the machine. Once ice cream has finished churning, place into a freezer safe bowl and freeze for at least 4 hours to harden. Enjoy!