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1. In a heavy 1½-or 2-quart enameled or stainless-steel saucepan, heat 1 cup of the cream, the sugar, salt and the vanilla bean over low heat, stirring until the sugar is dissolved and the mixture is hot but has not come to a boil.
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2. Remove from heat and lift out the vanilla bean. Split the bean in half lengthwise and, with the tip of a small knife, scrape the seeds into the cream mixture. When the mixture has cooled somewhat, stir in the remaining 3 cups of cream.
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3. Pack a 2-quart ice-cream freezer with layers of finely crushed or cracked ice and coarse rock salt in the proportions recommended by the freezer manufacturer, adding cold water if the directions call for it.
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4. Then pour or ladle the cream mixture into the ice-cream container and cover it.Let it stand for 3 or 4 minutes. Then turn the handle, starting slowly at first,and crank continuously until the handle can barely be moved.
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5. Wipe the lid carefully, remove it and lift out the dasher.Scrape the ice cream off the dasher into the container and pack down with a spoon.
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6. Cover the container securely. Drain off any water in the bucket and repack it with ice and salt. Replace the container and let it stand 2 or 3 hours before serving.
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