Step 1: Combine heavy cream, whole milk, and granulated sugar in a medium saucepan. Add the scraped vanilla bean seeds and the empty pod. Heat over medium-low heat, stirring occasionally, until the sugar is fully dissolved and the mixture is hot but not boiling (around 175°F / 80°C). Remove from heat.
Step 2: In a separate medium bowl, whisk the egg yolks with a pinch of salt until pale and slightly thickened. Gradually ladle about half a cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling.
Step 3: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream, whisking continuously. Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (around 180-185°F / 82-85°C). Do not boil.
Step 4: Remove the custard from the heat and immediately strain it through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any potential cooked egg bits. Stir occasionally as it cools slightly.
Step 5: Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill the mixture completely in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
Step 6: Once thoroughly chilled, remove the vanilla bean pod. Pour the custard into your pre-frozen ice cream maker bowl and churn according to the manufacturer's instructions. This usually takes 25-30 minutes, or until the ice cream has the consistency of soft-serve.
Step 7: Transfer the soft ice cream to an airtight container. Press plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-4 hours, or until firm enough to scoop. Enjoy your homemade ice cream!