Bring the milk, cream and vanilla bean paste to boil in a pot. Remove the pot from the stove and set aside to cool a little.
Meanwhile, use a whisk to beat the egg yolk, sugar and salt in a bowl until foamy. Stir in the milk-cream mixture and stir over a hot water bath until creamy. Then set aside to cool.
Fill the mixture into a form and deep freeze. After approx. 1 ½ hours, stir the ice cream vigorously using a whisk and then leave to freeze for another 1 ½ hours.