Combine the sugar, milk and 1 cup of the cream, along with the salt in a sauce pan on the stove. In a separate bowl, whisk the egg yolks.
Heat the mixture over medium until warmed and starting to steam a bit. Do not boil.
Slowly pour a small amount of the cream mixture into the yolks, whisking the entire time. You are tempering the yolks so that they don't curdle when you cook them. Continue pouring a little hot cream at a time into the yolks while whisking until you have used about half the cream mixture.
Now put the pot back on stove and pour the egg mixture back into the pot. Stir with a baking spatula, scraping the bottom, over medium low as the mixture thickens. Continue cooking until it coats the back of your spatula and leaves a clean line when you run your finger through it. Pour through a fine mesh strainer into a clean bowl and add the rest of the cream, vanilla and vanilla bean paste and whisk.
Place plastic wrap over the surface of the custard and place in the fridge for a least 4 hours or overnight. It should be down to 40 degrees before you churn it.
Place into the canister of the ice cream maker and churn according to instructions. Near the end of churning, add in the cookie dough or other mix ins and mix just enough to combine. Transfer to a freezer container and allow to harder in the freezer.