A link to %this page% was e-mailed
Whisk together the egg yolks, remaining 3/4 cup sugar and salt together in a large bowl until the eggs look pale yellow and are well combined with the sugar.
In a large saucepan, add the cream, milk, vanilla bean and seeds and bring to a simmer over medium heat. Add a few ladles of the hot milk mixture into the eggs and sugar while whisking constantly. Add the tempered eggs and milk mixture back into the saucepan while also constantly whisking. Turn the heat to low and continue stirring and cooking until the mixture has thickened enough to coat the back of a wooden spoon, 4 to 6 minutes. Strain the mixture into a bowl and set over another large bowl filled with ice water. Stir to cool the mixture down. You want the custard to be ice cold before churning.
Freeze in the ice cream machine according to the manufacturer's instructions. Run until it looks like thick soft serve. Place in an airtight container and place in the freezer to harden.