Prepare an ice bath by adding ice and water to a large stainless bowl. The top pot of a double broiler must be able to fit half way down into the ice water.
Place water in the bottom of a double broiler, making sure that the top pot does not come in direct contact with the water and place on medium heat.
Place the eggs, yolks, sugar, and salt in the top pot of the double broiler. Split the vanilla bean lengthwise and scrape the insides of both sides, placing both the scraped portions in the mixture along with vanilla bean.
Heat mixture for approximately 10 minutes, whisking constantly! Keep stirring until the temperature reaches 160 degrees F.
Immediately remove from the heatand place the pot into the ice bath and let cool.
In a mixing bowl, combine the heavy cream, 2 tablespoons of sugar and vanilla extract. Beat until frothy and soft peaks form.
Remove the cooled custard from the ice bath and remove the vanilla bean. Add in 1/3 of the heavy cream mixture to combine. Repeat until all the cream has been folded into the custard.
Place the mixture into a freezer safe container. Place plastic wrap directly on the top layer of the custard.