Prepare the Ice Cream Maker: Start by placing the ice cream maker's bowl in the freezer for at least 12 hours.

Heat Cream and Milk: Combine 1 cup of heavy cream and 1 cup of whole milk in a medium saucepan and heat on medium-low for 5–7 minutes.

Whisk Egg Mixture: In a large mixing bowl, whisk together 5 egg yolks and 3/4 cup granulated sugar until pale and light, about 2–3 minutes.

Combine Mixtures: Gradually pour the milk mixture into the egg yolk mixture while whisking continuously.

Cook Custard: Heat the combined mixture over medium heat, stirring constantly for about 5–7 minutes until it thickens.

Strain: Pour the custard through a fine mesh strainer into a clean bowl to catch any cooked egg bits.

Add Remaining Ingredients: Stir in another cup of heavy cream, along with the seeds from 1 vanilla bean and a pinch of salt.

Cool: Place the bowl over an ice bath for 15–20 minutes, stirring occasionally, then chill in the refrigerator for at least 2 hours.

Churn: Pour the custard into your ice cream maker and churn according to instructions for 25–30 minutes.

Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 6 hours before serving.