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In a medium bowl, whisk together egg yolks, salt, and sugar.
In a medium saucepan, add heavy cream, milk, and vanilla bean. Heat the milk mixture over medium heat to just before boiling and then remove from the heat.
Very slowly drizzle ½ cup of the milk mixture into the egg yolk mixture while whisking continuously to avoid scrambling the eggs.
Add the egg mixture into the saucepan and place over low heat. Stirring constantly, heat to 175F, about 7 to 9 minutes, until the mixture is thick enough to coat the back of a spoon.
Remove from the heat and strain the mixture through a fine mesh sieve into a bowl.
Let cool at room temperature. Once cooled, cover with plastic wrap and chill for at least 6 hours or overnight.
The next day, add the cream into an ice cream maker with ⅓ cup dulce de leche and churn according to your machine's instructions.
Transfer the ice cream into a cake or ice cream pan and add ⅓ cup dulce de leche over the top, using a wooden spoon to swirl it into the ice cream.
Place in the freezer and let freeze for at least 2 hours until set.
Scoop ice cream into a mug and use the back of a wooden spoon to make a well in the ice cream.
Add an espresso shot into the well and serve immediately with your favorite cookies or chocolate.