Make sure to freeze the inner ice cream maker bowl for at least 8 hours.
In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat.
Using a sharp knife, split the vanilla bean in half horizontally. Scrape the vanilla bean inside and put the scraped vanilla beans and shells into the scalding milk. Do NOT boil the milk.
In a separate bowl, whisk the egg yolks with remaining ¼ cup of sugar until nice and pale.
To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour in milk.
Now, put the tempered egg yolk mixture back into the hot milk. Continue to cook for about 10-15 minutes, stirring frequently.
Stir in salt.
Pour the heavy cream into a medium bowl. Place a sieve over it.
Transfer the custard mixture into heavy cream through sieve. Whisk until well combined.
Cover with plastic wrap, making sure the plastic touches the custard. Cool completely. The custard can be refrigerated overnight.
Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
Transfer into an airtight container, and store in the freezer.