Add 1 cup heavy cream to a medium bowl with mesh strainer set on top. Set aside.
Add remaining heavy cream, milk, salt and sugar to a small saucepan. Split vanilla bean lengthwise, scrape the vanilla bean contents into the saucepan along with the split vanilla bean pod. Stir to combine ingredients and dissolve sugar. Cook over medium heat until mixture begins to steam and bubble around the edges.
While whisking egg yolks, slowly pour roughly 1 cup of hot milk mixture into yolks. Transfer mixture into saucepan. Stir to combine. Continue cooking until the mixture coats the back of a wooden spoon or rubber spatula. Pour through the mesh strainer into the reserved heavy cream. Place vanilla bean in custard mixture. Stir in 1/2 tsp vanilla extract, if desired.
Cool over an ice bath to room temperature. Cover and chill thoroughly, at least 4 hours or overnight.
Discard vanilla bean. Churn according to manufacturer's directions. Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight.
Recipe serves roughly 4-6, yields 1 quart. An original recipe from Baked by Rachel
French Vanilla Bean Ice Cream - https://www.bakedbyrachel.com/french-vanilla-bean-ice-cream/