Pour milk and cream into a saucepan. Heat on medium until warm but not boiling. Stir gently to avoid burning. Remove from heat once small bubbles appear around the edges.

In a bowl, whisk egg yolks and sugar. Keep mixing until the mixture turns pale and smooth. This step helps create a creamy texture in your ice cream.

Slowly pour warm milk into the egg mixture. Stir continuously to prevent curdling. This step is important for smooth custard. Do not rush while mixing.

Pour the mixture back into the saucepan. Cook on low heat. Stir constantly until it thickens slightly. It should coat the back of a spoon.

Remove from heat. Add vanilla extract and salt. Mix well. Strain the mixture to remove lumps. This gives a smooth and silky base.

Let the mixture cool at room temperature. Then place it in the fridge for at least 2 hours. Cold mixture churns better and gives creamy ice cream.

Pour chilled mixture into an ice cream maker. Churn according to instructions. It will become thick and creamy after 20–25 minutes.

Transfer to a container. Freeze for 3–4 hours until firm. Your homemade Ruby Tuesday Vanilla Ice Cream is ready to enjoy.