Step 1

In a deep sauce pan, warm up milk, sugar, salt and 1 cup heavy cream. Split vanilla bean in half lengthwise. Scrape seeds from the vanilla bean and add them to the sauce pan. Add vanilla bean and cover. Warm it up and remove from heat just before it starts boiling. Remove from heat and steep for 20 minutes. Remove vanilla bean after that.

Step 2

In medium bowl, whisk egg yolks. Very slowly pour warm milk, whisking constantly.

Step 3

Transfer mixture back to the sauce pan and set heat to medium. Cook, stirring constantly with a spatula, scraping the bottom of the pan. Cook, until the custard thickens and coats the spatula.

Step 4

Pour the remaining 1 cup heavy cream into a large bowl. Strain custard over the bowl and whisk to combine. Add vanilla extract.

Step 5

Cool over an ice bath. Once it is cool to a room temperature, cover and chill overnight.

Step 6

When ready to churn, freeze custard according to the manufacturer's instructions. Do not over churn, because you may end up with pieces of butter in your ice cream.

Step 7

Transfer to a container, cover and freeze until firm.