1 hr 20 min
Combine sugar, half & half and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until sugar is dissolved.
Beat eggs in large bowl until light and lemon-colored. Gradually stir small amount of hot half & half mixture into beaten eggs with whisk. Slowly pour egg mixture into remaining half & half mixture in saucepan, whisking constantly.
Reduce heat to low. Cook, stirring constantly, 7-10 minutes or until half & half mixture reaches 160°F and is thick enough to coat back of metal spoon. (Do not boil.) Pour into clean bowl. Cover; refrigerate 1-2 hours or until chilled.
Stir whipping cream and vanilla into chilled half & half mixture with whisk. Freeze in ice cream maker, according to manufacturer’s instructions, until desired consistency.
Serve immediately or store frozen in freezer container with tight-fitting lid.