Pour 1 cup of the cream into a saucepan and add the sugar and salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot.
Warm the mixture over medium heat, just until the sugar dissolves.
Remove from the heat and add the remaining cream, half n half, and vanilla extract (if using extract).
Stir to combine and chill in the refrigerator.
When ready to freeze, remove the vanilla pod, whisk mixture with sturdy whisk or hand beaters and pour into a metal or glass loaf pan.
Freeze for 90 minutes and then remove and whisk or beat again until the chunks are broken up.
Return to the freezer for 30 minutes and then remove and whisk.
Repeat this up to 3 times for a light and fluffy consistency. Ice cream without a machine typically takes 3-4 hours to freeze to a soft-serve consistency.