Cold Fruit Soup with Vanilla Ice Cream

For the ice cream: Cut the vanilla bean in half lengthwise, scrape the seeds into a saucepan, add the milk and bring to a boil. In a bowl, whisk the egg yolks, egg and sugar until light and fluffy. Stir in the cornstarch then gradually whisk in the hot milk. Return to the saucepan and simmer until thickened, stirring constantly. Remove from heat and continue beating until cool over an ice bath. Whip the cream until stiff then fold in. Process in an ice cream maker or transfer to a shallow container and freeze for approximately 2 hours, stirring about 3 times during the first hour.