In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar (3/8 cup or 75g), and the vanilla bean pod with its scraped seeds. Heat over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling.

Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.

In a separate medium bowl, whisk together the egg yolks with the remaining granulated sugar (3/8 cup or 75g) and salt until light yellow and creamy.

Slowly pour about half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

Return the saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon (it should reach about 175-180°F or 79-82°C). Do not boil.

Immediately strain the custard through a fine-mesh sieve into a clean large bowl. Set this bowl over a larger bowl filled with ice and water (an ice bath) to cool rapidly. Stir occasionally until the mixture is thoroughly chilled, about 20-30 minutes.

Once cooled, cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow it to get very cold and for flavors to fully develop.

Once the base is thoroughly chilled, remove the vanilla bean pod (if still present). Pour the cold custard into your ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until it reaches a soft-serve consistency.

Transfer the freshly churned ice cream to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm, before serving.