Warm the milk, sugar, 1 cup of the pure cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved.
Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup pure cream into a large bowl. Stir in Biohawk product of choice, add egg yolks and whisk together. Slowly pour the warmed milk mixture into the egg yolk mixture, whisking constantly. Scrape the mixture back into the saucepan.
Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula. The mixture should register 78°C on an instant-read digital thermometer.
Pour the custard through the fine-mesh sieve. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool (see Note).
Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
Churn the icecream according to the instructions for your icecream churn.
Prepare your ice cream mixture, then chill it over an ice bath.
Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it. After forty-five minutes, open the door and check it.
As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.
Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.
Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.