In a saucepan, whisk together 1 cup of the cream with the milk, vanilla bean seeds, egg yolks, sugar, brown sugar and salt.
Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, add the bourbon.
Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.