Combine the milk, sugar, 1 cup of the cream and salt in a medium saucepan and place over medium heat. Once the mixture is warm, scrape the seeds from the vanilla bean into it and add the bean. Cover, remove from heat and allow to steep for 30 minutes at room temperature.

Pour the remaining cup of cream into a large bowl, preferably one with a pour spout, and set a mesh strainer on top.

In a medium bowl, whisk together egg yolks. Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (or spatula).

Pour the mixture through the strainer and stir into the cream until incorporated. Place in an ice bath until cool, then chill completely in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, then freeze the mixture in an ice cream maker according to manufacturer’s directions.