Warm the milk, sugar, salt and ½ cup of cream in a medium saucepan until hot. Do not boil.
Using a sharp knife, scrape seeds from vanilla bean and add them to the hot milk mixture, along with the vanilla pod.
Remove milk mixture from heat, cover, and let it steep for 30 minutes.
Warm the vanilla milk mixture again until hot, but not boiling.
Whisk egg yolks in a small bowl and add 1/8 cup of the warm milk mixture.
Whisk until combined and then add the yolk mixture into milk mixture.
Stir constantly over medium heat until mixture thickens.
Remove vanilla pod and stir remaining 1 cup of cream into the custard to cool it.
Chill thoroughly in the fridge, at least 3-5 hours, overnight is even better.
Churn the ice cream in the ice cream maker according to the manufacturer’s instructions.
Store the ice cream in a freezer safe container and freeze until ready to serve.