In a medium saucepan, combine the heavy cream, whole milk, salt, and both the seeds and pod of the vanilla bean. Heat the mixture over medium heat until it’s steaming but not boiling.
In a bowl, whisk together the sugar and egg yolks until light in color and slightly thick.
Slowly ladle some of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
Cook the mixture over medium-low heat, stirring frequently, until it thickens enough to coat the back of a spoon or reaches 170°F (77°C).
Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove solids and the vanilla pod.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream into an airtight container. Cover with plastic wrap pressed against the surface and freeze for at least 3 hours or until firm.