Beat the egg yolks, sugar and vanilla seeds in a bowl using the whisk on a hand mixer until the mixture becomes lighter in colour.
Beat half of the whipped cream into the mixture using a whisk, then carefully fold in the rest of the cream using a rubber spatula. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Carefully fold the egg whites into the mixture using a rubber spatula, transfer immediately to the prepared tin.
Cover and freeze for approx. 4 hrs.