Vanilla Ice Cream
Slit the vanilla bean lengthwise, scrape out the seeds and mix the vanilla pod with the milk and cream. Bring to a boil. Remove from the heat.
Beat the egg yolks with the sugar until creamy.
Slowly stir in the hot milk. Pour the entire mixture back into the pot, fish out the vanilla pod and stir over low heat until the cream begins to thicken. Do not boil.
Cool the custard in an ice water bath, stirring constantly.
Pour the cold cream into an ice cream maker.
Without an ice cream maker, pour the cream into a shallow, metal tray. Freeze for several hours. After the first hour, stir again.
Scoop out the ice cream and serve.