Bring cream, milk, sugar, salt and vanilla bean scraping to a boil and simmer until sugar is dissolved.
In a separate bowl whisk the yolks and a bit of the hot cream together.
Add ½ cups at a time while whisking until about half of the cream is in with the eggs.
Return the egg/cream mixture to the pot of cream and bring to a boil for 1 minute.
Pour at once into a shallow pan and refrigerate until totally cool.
Freeze in the usual way.