In a saucepan, over low-medium heat, whisk together milk, cream, half the sugar (1/2 cup), salt and the scraped vanilla bean including the pod. Bring the mixture just to a boil.
Note: I have used Raw Milk and Raw Cream in this recipe.
While that's heating, in another bowl, combine the yolks and remaining 1/2 cup sugar.
Note: I use pasture raised organic eggs since I find them nutritionally superior to other eggs apart from tasting better as well.
Using a hand mixer on low speed (or whisk), beat the mixture,
Once the milk - cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 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 yolks will overcook - this whole thing will take only few minutes.
Pour the mixture through a fine mesh strainer / cheesecloth. Discard the vanilla pod and bring it to room temperature.
Stir in the vanilla extract.
Cover and refrigerate for about 2 hours or even overnight.
Turn on your icecream maker and follow the instructions. (As per mine..) I poured in the mixture into the frozen freezer bowl and
let it mix until thickened. Took about 15 minutes.
The texture of the icecream will be soft and creamy. For a firmer consistency, I transferred the mixture into freezer safe airtight containers and place it in the freezer.
In about 2 hours your icecream is all ready to be devoured. As you can see, mine was almost over even before I could get started on my final photos.