Start by splitting the vanilla beans lengthwise and scraping out the tiny seeds with the back of a knife.
Combine the cream, milk, half of the sugar, vanilla seeds, and the split vanilla pods in a saucepan. Heat over medium, stirring gently, until the mixture just begins to simmer and is fragrant.
While the mixture heats, whisk the egg yolks with the remaining sugar and salt until smooth and slightly paler in color.
Slowly pour a ladle of the hot cream into the yolk mixture, whisking constantly to temper the eggs and prevent curdling.
Gradually pour the tempered egg mixture back into the saucepan, stirring constantly, and cook gently until the custard thickens slightly and coats the back of a spoon, about 5 minutes.
Remove from heat, take out the vanilla pods, and pour the custard through a fine-mesh sieve into a clean bowl to strain out any cooked egg bits.
Stir in the vanilla seeds from the scraped pods for an intense vanilla aroma, then let the custard cool to room temperature.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to let flavors meld and custard chill thoroughly.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, creamy consistency.
Transfer the soft ice cream to a freezer-safe container, smoothing the top with a spatula, then freeze for at least 4 hours until firm and scoopable.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
