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1.
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Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved.
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Scrape the seeds from the vanilla beans into the milk mixture and add the bean to the mixture as well.
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Cover, remove from the heat and let steep at room temperature for 30 minutes.
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2.
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Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top.
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Whisk the egg yolks in a medium bowl.
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Slowly pour the warmed milk mixture into the egg yolks, whisking constantly.
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Scrape the mixture back into the saucepan.
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3.
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Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes.
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The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
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4.
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Pour the custard through the fine-mesh sieve and stir it into the cream.
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Place the vanilla bean into the custard, and place the bowl over an ice bath.
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Stir occasionally, until the mixture is cool.
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Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
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5.
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When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions.
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Transfer to a freezer-safe container and store in the freezer.
