Split the vanilla bean, scrape the seeds, and combine the pod, seeds, cream, milk, half the sugar, and salt in a saucepan. Heat over medium until steaming, about 5 minutes.

Whisk the egg yolks with the remaining sugar until pale. Temper the yolks with hot cream, then return to the pan and cook, stirring, until thickened (170°F to 175°F), 4 to 6 minutes.

Strain the custard into a bowl over an ice bath. Cool to room temperature, press plastic wrap on the surface, and chill at least 4 hours.

Remove the vanilla pod, pour the custard into a fully frozen Cuisinart ice cream maker bowl, and churn 20 to 25 minutes until soft-serve thick.

Transfer to a container, press plastic wrap on the surface, and freeze until firm, at least 3 to 4 hours. Soften on the counter for a few minutes before scooping.