Adapted from Allrecipes
2 cups milk
1 cup heavy cream
1 vanilla bean, split with vanilla seeds scraped from pod
4 egg yolks
1/2 cup sugar
1 teaspoon vanilla
In a saucepan, combine milk and cream. Add split vanilla bean and seeds. Warm till liquid just starts to simmer. Remove from heat.
In a large bowl, beat yolks and sugar till light, a couple minutes. Slowly add a half cup of the hot liquid to the yolks, mixing constantly. Then slowly add the rest of the liquid while continuing to whisk.
Return liquid to saucepan and cook over medium heat, stirring constantly, till mixture thickens. Pour through a sieve to remove any stray cooked egg particles and vanilla bean. Refrigerate, covered overnight or till cold.
Process in ice cream maker according to manufacturer's directions. Remove and place in covered container and freeze to desired firmness. Tastes best when not too firm. May place in refrigerator before serving to soften if desired.