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1
Split the vanilla bean in half lengthwise, and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
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2
Add the vanilla pod, milk, and cream, and bring to a boil over medium heat.
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3
Turn off the heat, cover, and allow the flavors to infuse about 30 minutes.
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4
Return the mixture to the stove, and bring it back to a boil over medium heat, stirring occasionally.
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5
When it boils, turn off the heat.
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6
Whisk the egg yolks and sugar together in a bowl.
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7
Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
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8
Slowly, add another 1/4 cup or so of the warm cream, whisking constantly.
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9
At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time.
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10
Pour the mixture back into the pot, and return it to the stove.
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11
Cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan.
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12
The custard will thicken, and when its done it will coat the back of the spatula.
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13
Strain the mixture, and chill at least 2 hours in the refrigerator.
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14
Process in an ice cream maker according to the manufacturers instructions.
