In a medium saucepan, combine the heavy whipping cream, half and half and sugar.
Cut the vanilla bean in half, scrape out caviar (the greasy flecks inside) and add both pod and caviar to saucepan. Bring to a low simmer, but do not boil.
Remove from heat, stir in salt if desired, and allow to cool fully before transferring to an airtight container and placing in the refrigerator to cool for a minimum of 4 hours, but up to 48 hours.
Prepare your ice cream maker as directed and add mixture. Prepare according to machine directions.
Transfer to an airtight container and freeze to finish.
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Notes
If you don't have vanilla bean, use 1 teaspoon pure vanilla extract.