In a saucepan, combine heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and add the scraped vanilla bean and its pod. Let steep for 30 minutes.

2. Chill the Mixture

Remove the vanilla pod, then chill the mixture in the refrigerator for at least 4 hours or overnight.

3. Churn the Ice Cream

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm.

4. For Seasonal Sorbet

In a blender, combine fresh seasonal fruit, lemon juice, and a little water if needed. Blend until smooth.

5. Chill and Freeze

Pour the fruit mixture into a shallow dish and freeze for about 2 hours, stirring every 30 minutes, until it reaches a sorbet consistency.

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