In a large, heat-safe bowl add milk, cream, C&H® Dark Brown Sugar, eggs, vanilla bean seeds + pod (if using paste or extract add once off of the heat) and salt and set over a large saucepan of simmering water set over medium-high heat. Gently whisk for about 10 to 15 minutes or until the sugar is melted and the ice cream base is hot to the touch (it should reach 170 F (77 C) to kill any bacteria from the eggs). Remove from the heat and transfer to a large-lidded container. Add in the vanilla paste/extract if using. Cover and set in the fridge until chilled through, about 2 to 3 hours.