Step 1

Combine the cream and milk in a large saucepan. Add the vanilla seeds and bean and place over medium heat. Bring to a simmer. Remove from heat. Carefully remove the vanilla bean and discard.

Step 2

Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.

Step 3

Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.

Step 4

Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until the custard reaches 80°C on a sugar thermometer.) Set aside to cool.

Step 5

Strain custard mixture through a fine sieve into a shallow metal container. Discard the solids. Cover with foil. Place in the freezer for 6 hours or until firm.

Step 6

Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container and cover with foil. Place in the freezer for 3 hours or until firm.