Heat the milk, salt, and sugar in a saucepan over a low heat. In a separate bowl, stir together the egg yolks As the milk warms, add some of the warmed milk to the yolks, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

Continue to cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream and add the Domaine de Canton. Chill thoroughly, then freeze in your ice cream maker according to the manufacturers instructions.