Coarsely crush the 2 cups cereal. In large bowl, pour half-and-half and cream. Add crushed cereal; mix well. Cover and refrigerate 30 minutes.
Strain mixture through a fine mesh strainer into medium bowl; discard solids. Add sugar, vanilla and salt; mix well to dissolve sugar.
Pour cream mixture into freezer container of ice cream maker. Freeze according to manufacturer's directions.
For soft serve ice cream, freeze ice cream 30 minutes; spoon into individual bowls. For scoopable ice cream, spoon ice cream into freezer container; freeze until firm, about 6 hours. Let stand at room temperature 10 to 15 minutes before scooping. To serve, scoop ice cream into individual bowls. Top with additional cereal and berries.