Preparation

1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt, and the scraped vanilla bean (including the pod). Bring the mixture just to a boil.
2. While the milk/cream mixture is heating, combine the eggs (if applicable), yolks, and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the milk/cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk/sugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the eggs will overcook (and look and taste like scrambled eggs) – the process could take anywhere from 5 to 15 minutes, depending on the cookware, stove, and heat being used.
4. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature, preferably over an ice bath. Stir in the vanilla extract. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.
5. Pour the mixture into the ice cream/mixing bowl of the ice cream maker. If using a programmable unit, turn on first and select the appropriate program or time necessary. Let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.
6. Remove from freezer about 15 minutes before serving.