In a medium saucepan, whisk together cream, milk, ⅓ cup (67 grams) sugar, vanilla bean and reserved seeds, and salt; cook over medium heat, stirring frequently, until steaming. (Do not boil.) Remove from heat, cover, and let stand for 45 minutes.

Wring out vanilla bean, extracting as much liquid as possible; discard vanilla bean. Heat cream mixture over medium heat, stirring frequently, until steaming. (Do not boil.)

In a medium heatproof bowl, whisk together egg yolks and remaining ⅓ cup (67 grams) sugar. Gradually add half of warm cream mixture to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining cream mixture in pan, whisking constantly. Cook over medium heat, whisking constantly, until an instant-read thermometer registers 178°F (81°C) to 180°F (82°C). (Mixture will lightly coat the back of a metal spoon and hold a trail when a finger is run through.) Remove from heat; pour through a fine-mesh sieve into a medium heatproof metal bowl set over an ice water bath. Whisk until cream mixture is room temperature (70°F/21°C); cover and refrigerate overnight. (See Notes.)

Place mixture in bowl in an ice water bath until an instant-read thermometer registers 35°F (1.6°C) to 37°F (2.7°C). Whisk chilled ice cream base, and pour into ice cream maker. Churn according to manufacturer’s instructions until thickened to the consistency of soft serve. (See Notes). Spoon into a chilled, airtight, freezer-safe container, and cover with a piece of plastic wrap, pressing wrap directly onto surface of ice cream; freeze until solid, about 4 hours or overnight.