Pour 1 cup of the milk in a saucepan. Sprinkle gelatin over the cold milk until softened.

Meanwhile, prepare vanilla bean and add all of it to the pan along with sugar and salt. Simmer on low for 5 minutes, stirring.

Fish out the bean pod and put pan in ice water to cool. Add rest of milk and cream. Refrigerate at least 2 hours.

Pour into the mixiing container of the ice cream maker and churn. Should take about 20 minutes or until the ice cream stops rising up.

Transfer to freezer container and freeze until firm, at least 3 hours.

Note: This amount is perfect for my Cuisinart Ice Cream Maker I added the gelatin and vodka to this recipe. Vodka keeps it from freezing super-solid. Gelatin makes it creamier when using less sugar and cream