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1
Combine the milk and cream in a medium saucepan.
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2
Use a sharp knife to split the vanilla bean in half lengthwise.
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3
Use the blunt edge to scrape out the seeds.
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4
Stir the seeds and bean pod into the milk/cream mixture.
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5
Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
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6
Combine eggs, egg yolks, and sugar in a medium bowl.
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7
Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.
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8
Remove the vanilla bean pod from the milk/cream mixture and discard.
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9
Measure out 1 cup of the hot liquid.
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10
With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream.
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11
When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixtue and stir to combine.
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12
Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
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13
Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (about 2 hours).
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14
Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes.
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15
The ice cream will have a soft, creamy texture.
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16
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
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17
Remove from freezer about 15 minutes before serving.
