Seep cereal in milk and refrigerate for at least 2 hours, stirring every so often. Once the cereal has soaked, use a fine mesh strainer to strain the mixture over a small pot making sure to firmly press the cereal mush to get out as much of the milk out as possible.
Add heavy cream, sugar and salt to the saucepan and bring to a slight simmer on medium heat, about 5 minutes.
In a separate bowl, whisk egg yolks until pale.
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.
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
For a smooth finish, strain custard through a fine-mesh sieve into a bowl and cool to room temperature.
Cover and chill for least 4 hours, but preferably overnight.
Churn in an ice cream machine according to manufacturer's instructions.
Right before you are done churning, add additional ½ cup of cereal to custard mixture.
Serve immediately or store in freezer until needed.