Freeze the ice cream bowl for at least 24 hours or until solid.

Pour the milk and heavy cream into a saucepan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.

Bring the mixture to a simmer over medium heat (about 10 minutes). Remove from heat, cover, and let stand for 20 to 30 minutes to infuse the vanilla.

In a mixing bowl, whisk together the egg yolks and sugar until smooth, pale yellow in color, and airy.

Reheat the milk/cream mixture until just steamy. Using a ladle, slowly and gradually pour about 1/2 cup of the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks. After adding a couple of ladles and the eggs are warmed up, add the rest of the milk mixture to the bowl and mix very well.

Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture starts to thicken and the internal temperature reaches 170-175°F, or until it coats the back of a spoon.

Pour the mixture through a fine-mesh strainer into a clean mixing bowl to remove any cooked egg pieces and the vanilla bean.

Let the mixture cool on the counter for 30-40 minutes. Then cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 2 hours or until completely cold.

Churn the ice cream according to the manufacturer’s instructions until it is thick and the consistency of soft-serve ice cream.

Transfer the ice cream to an airtight container and freeze overnight before serving.