Heat the milk in a saucepan and a separate large bowl, whisk eggs with sugar and salt until pale yellow color.
Mix the egg mixture with the heated milk, whisking constantly. When the egg portion is heated, tighten it back into the pan through a fine mesh filter and then heat up the heat. Whisk all the time until the mixture thickens, not long.
Set the heat to low and then add the ham marshmallows, stir and gently whisk. Remove from heat and add the cream. Pour the whole thing into a large bowl over an ice bath and cover directly on the surface with plastic wrap. You can also place the mixture in the refrigerator to cool.
When it is cold enough, cork it in your ice cream maker according to the manufacturer's instructions. Put the finished glass in a freezer filled container, if you can do it without first eating and freezing for a few hours.