Carefully slice the vanilla bean lengthwise using a sharp knife. Scrape out the tiny seeds with the knife tip. Add both the seeds and pod to a medium saucepan for maximum vanilla flavor.

Add heavy cream, whole milk, sugar, salt, vanilla seeds and the vanilla pod. Warm everything over medium heat. Stir often until the mixture becomes hot but does not reach a full boil.

Place the egg yolks in a clean mixing bowl. Whisk them until smooth and slightly lighter. Slowly prepare them for the hot cream mixture by adding a small amount of warm liquid.

Slowly pour about one cup of the warm cream into the egg yolks. Whisk constantly while pouring. This gentle process raises their temperature gradually and prevents the eggs from scrambling.

Pour the tempered egg mixture back into the saucepan. Cook over low heat while stirring constantly. Continue until the custard thickens slightly and coats the back of a spoon.

Remove the saucepan from the heat. Take out the vanilla pod and discard it. Pour the custard through a fine-mesh strainer into a clean bowl to remove any unwanted bits.

Stir the vanilla extract into the warm custard. This adds another layer of vanilla flavor. Let the mixture cool for several minutes before covering it and placing it inside the refrigerator.

Cover the bowl tightly and refrigerate the custard for at least four hours. The mixture must become completely cold before churning. Overnight chilling gives especially good results and makes churning easier.

Pour the chilled custard into your ice cream maker. Churn according to the manufacturer's instructions. Continue until the mixture becomes thick, creamy and soft enough to hold its shape.

Transfer the churned ice cream into an airtight freezer container. Smooth the surface with a rubber spatula. Cover tightly and freeze for at least two hours before serving.