In a small pot, simmer cream, milk, sugar, and salt until sugar completely dissolves. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill.
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine with crumbled pie crust on top for soft serve.
If storing in a container, alternate layers of ice cream and pie crust, ending with pie crust on top, so you get bits in pieces in every scoop!