Step 1

Whisk egg yolks in a heavy medium sized saucepan. Add sugar, salt, and milk, whisk till smooth. Add cream.

Step 2

Cook over medium or medium low heat till it barely comes to a boil, whisking constantly. Remove from the heat and add vanilla bean and vanilla extract.

Step 3

Let mixture come to room temperature, then remove vanilla bean. Pour mixture through a mesh strainer to remove any lumps.

Step 4

Split in half and scrape vanilla bean seeds into the ice cream mixture.

Step 5

Chill ice cream base for several hours or overnight, until very cold. I like to speed up the process by placing the metal saucepan in a bowl of ice water, and stirring till it is cold.

Step 6

Freeze in an ice cream machine according to manufacturer's instructions.

Step 7

Place ice cream in a freezer safe container and let ripen in the freezer for 2-3 hours, or until stiff enough to scoop.