Preparing the Base

1. Combine Milk and Cream: In a saucepan, mix the milk, cream, and vanilla bean (including the pod). Warm over medium heat until it starts to steam, not boil.
2. Mix Yolks and Sugar: In a separate bowl, whisk the egg yolks and sugar until they turn light and thick.
3. Temper the Eggs: Gradually pour the warm milk mixture into the egg yolks, whisking constantly to prevent curdling.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon.
5. Strain: Remove from heat, extract the vanilla pod, and strain the mixture through a fine mesh strainer into a bowl to remove any cooked egg bits.
6. Chill: Cover and chill the mixture thoroughly in the refrigerator, ideally overnight.

Churning the Ice Cream

1. Prep the Ice Cream Maker: Following your ice cream maker’s instructions, set it up for churning. If you don’t have an ice cream maker, follow these steps.
2. Churn: Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
3. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze until firm, typically about 2-4 hours.