This ice cream base is all about slow, careful custard-making: real vanilla bean steeped into whole milk and cream, egg yolks whisked pale and thick with sugar, then gently cooked until it coats a spoon in a silky ribbon. Straining the hot custard into a cold cream bath is what gives the finished base that ultra-smooth, dense texture before it even hits the machine. A generous swirl of vanilla extract layered on top of the steeped bean seeds gives this version real depth, not just a one-note sweetness. Churned low and slow, then frozen until firm, it scoops into that dense, old-fashioned style with a clean, pure vanilla flavor in every bite. It's a solid pick if you're watching added salt, since the whole thing is built from milk, cream, sugar, eggs, and vanilla rather than any salty add-ins or mix-ins. Make it a night ahead so the custard has time to chill fully — that patience is what makes the texture worth it.
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Split the vanilla bean lengthwise with a paring knife and scrape out the seeds. Combine the milk, 1 cup of the heavy cream, half the sugar (6 tbsp), the vanilla bean pod, and the scraped seeds in a medium saucepan over medium heat, stirring occasionally, until the mixture steams and small bubbles form around the edges, about 5 minutes. Remove from heat and let steep for 15 minutes.
Whisk the egg yolks with the remaining 6 tbsp sugar and the salt in a medium bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.
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