Vanilla Ice Cream
Cut vanilla bean lengthwise and scrape out the vanilla seeds. Stir together the vanilla bean, vanilla seeds, milk and cream and bring to a simmer in a pot.
Beat the egg yolks with the sugar until creamy.
Vigorously stir the boiling milk into the egg yolk cream. Pour the entire mixture back into the pot. Remove the vanilla bean. Let thicken over very low heat, stirring constantly. Do not boil.
Pour the custard through a sieve and cool over an ice water bath, stirring occasionally.
Transfer the cold cream to an ice cream maker and chill according to manufacturer's instructions.
Without and ice cream machine, pour the cream into a shallow metal tray and freeze. Stir occasionally during the first hour,
Scoop the ice cream into balls to serve.