in medium bowl, beat yolks and half sugar

heat cream, 1 cup milk, remaining sugar and salt over medium heat.

scrape in vanilla seeds and beans

remove from heat just before it simmers

let stand 10 minutes

whisk 1 cup cream mixture slowly into egg mixture to temper

add to saucepan with cream mixture

stir constantly over medium-high heat, until it coats back of a wooden sppon

remove from heat and add 1/2 cup milk.

strain and cool in an ice bath

freeze in ice cream maker according to manufacturer's instructions