Pre-freeze your ice cream canister along with the container you are going to put the ice cream in. It should hold a quart.
In a large pot combine milk, cream, salt, half of the sugar, and vanilla beans and pods. Heat the cream mixture on medium-high heat just until it comes to a boil.
Meanwhile, in a large bowl whisk the egg yolks with all the remaining sugar until lightened to a pale yellow. Once the cream mixture begins steaming, I add the sugar to the yolks and them whisk them together. I don’t like to let the sugar sit with the eggs too long or it will denature the proteins and you’ll get those hard little pieces of yolk that look like scrambled eggs.
Once the cream comes to a boil, slowly pour it into the eggs while whisking constantly.
Return to the pot and cook until the base reaches 85C or 180°F, stirring constantly with a spatula.
Pass through a chinoise or strainer into a bowl and cool in an ice bath (lots of ice with a little bit of water). Cover the surface with plastic wrap and poke a few holes. You will get the thickest base and creamiest ice cream if you cool it over night in the refrigerator but technically you can spin it as soon as it is cold to the touch.
Pour into your ice cream machine per the manufacturer’s specifications. Freeze until the volume increase by about 1/3 and the ice cream pulls away from the sizes and holds its shape when scooped out.
Pour into pre-frozen container, place plastic wrap directly on the surface to avoid ice crystals from forming or the ice cream absorbing any flavors from the freezer. Freeze at least 4 hours, but preferably over-night. Letting the ice cream sit at room temperature for 5 minutes before scooping and serving will make it easier!