Place the vanilla beans on a cutting board and split them lengthwise with a sharp knife, then scrape out the tiny black seeds into a bowl.
Combine the heavy cream, whole milk, and scraped vanilla beans (including the seeds) in a saucepan over medium heat. Warm gently until just steaming and fragrant, about 5 minutes, but do not let it boil.
In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until smooth and slightly pale, about 2 minutes.
Slowly pour a ladle of the warm cream mixture into the egg yolks while whisking constantly. This tempers the eggs and prevents curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly to combine.
Cook the custard over low heat, stirring constantly with a spatula until it thickens slightly and coats the back of a spoon, about 5 minutes. It should reach around 170°F (77°C).
Remove the saucepan from heat, stir in the vanilla extract, and strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla bean pod and any cooked egg bits.
Set the bowl in an ice bath and stir occasionally until the custard cools completely, about 20 minutes, to ensure it’s well chilled for churning.
Once cooled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, creamy consistency.
Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula, then freeze for at least 4 hours until firm.
Serve the vanilla bean ice cream scooped into bowls or cones, enjoying its speckled appearance and rich, floral vanilla flavor.
