In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your white chocolate and milk to a saucepan over medium heat. Bring to a simmer until the white chocolate has melted and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your heavy cream and vanilla extract to your mix, stir to combine.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
Spoon your ice cream into a shallow container or a loaf pan. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!
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