Prepare the Vanilla Mixture:
In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until it begins to steam (do not boil).

Whisk the Egg Yolks:
In a separate bowl, whisk the egg yolks with the remaining sugar and salt until the mixture is pale and creamy.

Temper the Eggs:
Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to prevent curdling. Gradually add the tempered yolks back into the saucepan with the cream mixture.

Cook the Custard:
Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon (170–175°F or 77–80°C). Remove from heat and strain the custard through a fine-mesh sieve to remove the vanilla pod and any lumps.

Chill the Custard:
Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for the best flavor.

Churn the Ice Cream:
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

Freeze and Serve:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up. Scoop into bowls or cones and enjoy!