1. Beat egg yolks with sugar and salt in a medium-size saucepan; stir in 2 cups of the milk. Heat slowly, stirring constantly, just until sugar dissolves. Pour into a large bowl; chill until mixture is cold.
2. Stir in the remaining milk, cream and vanilla. Pour into the 16-cup can of an electric or hand-crank ice cream freezer. Freeze.
3. Unsnap cranking gear; carefully wipe cover and around sides of can with a damp cloth. Lift off lid; remove the dasher.