Combine cranberries, orange liqueur and water in a microwaveable container and microwave for 3 minutes.

Set aside to steep.

Heat milk and 1 cup of the half and half along with sugar, salt and vanilla bean to a simmer, remove from the heat and let steep for 30 minutes.

Lightly beat egg yolks in a large saucepan and, beating constantly, whisk in the milk-vanilla mixture a little at a time to make a custard base.

Put this mixture back on low heat and cook slowly, whisking frequently, until it thickens into a custard consistency.

Meanwhile, put the second cup of half and half into a large bowl and set a fine mesh strainer over it.

Pour the thickened custard through the strainer into the half and half and stir to combine.

Place in an ice bath to cool and refrigerate several hours or until completely chilled.

Chilling is very important; the ice cream will not freeze without it.

Churn according to manufacturer's directions in an ice cream maker; in the last five minutes of churning add the cranberries and any accumulated liquid.

Enjoy now as soft serve or freeze for ice cream.