Whisk egg yolks and sugar in a medium bowl until pale in colour then set aside.
Heat milk and cream in a large saucepan until simmering then remove from heat.
Slowly pour a cup of the milk into the yolks while whisking as quickly as possible. Then pour yolks back into the saucepan of milk.
Add cinnamon myrtle and salt then continue heating the cream until it begins to thicken then remove from heat. The liquid should coat the back of a spoon.
Add the ice cream mixture to an airtight container and chill for at least 2 hours.
Strain ice cream base and then churn ice cream in your ice cream machine. Scoop ice cream into an airtight container and allow to harden in the freezer for 2-3 hours.
