In a medium saucepan, bring about a cup of the milk almost to a simmer with the sugar - heat it, whisking, until the sugar dissolves. Remove from the heat, pour into a bowl and pour in the rest of the milk, the cream and a pinch of salt. (Doing it this way will kickstart the cooling process - it won't take as long as if you heated it all up to begin with.)

Cover and refrigerate the mixture until it's well chilled, then freeze in the bowl of an ice cream machine.