Heat cream, milk, sugar, salt and vanilla beans with seeds over medium high heat; stirring to dissolve sugar. Heat until bubbles form around sides.

Beat egg yolks. Slowly add some hot mixture while whisking. Whisk all into pan.

Return to low heat & cook until just thick enough to coat metal spoon (180°) stirring constantly. DO NOT BOIL.

Put mixture in ice water. Stir ~ 2 minutes slowly. Press wax paper over top & refrigerate overnight.

Churn, then freeze 6+ hrs.