In the medium sauce pan, pour 1 cup (250 mil) of the cream and add the sugar and salt. Scrape the vanilla bean seeds into the pan and add the pod. Stir the mixture over medium heat, until the sugar dissolves.
Remove from the heat and add the vanilla extra and the rest of the cream or cream + milk.
Chill the mixture thoroughly in a covered plastic container, overnight is best. Remove the vanilla bean before churning, just rinse it and reserve for another use. Follow the manufacturers directions for your ice cream freezer.
Freeze the ice cream until solid, at least 4 hours. Store in a covered plastic container.