Step 1

Add milk and cream to a saucepan. Split the vanilla bean in half lengthwise. Scrape out the seeds into the saucepan and place the vanilla bean in the saucepan.

Step 2

Bring saucepan to a boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Step 3

Add eggs, egg yolks and sugar to a mixing bowl. Mix on medium speed for 2 to 3 minutes, until it thickens and becomes a pale yellow colour.

Step 4

Remove the vanilla bean from the saucepan. Measure 1 cup of the liquid and slowly pour into the mixing bowl on low speed to combine.

Step 5

Pour egg mixture into the saucepan and stir. Cook over medium-low heat, stirring constantly, until the mixture thickens. Pour into a bowl and cover with plastic wrap. Push the plastic wrap down so it’s flush against the mixture. Chill completely in the fridge.

Step 6

Pour the chilled mixture into an ice cream maker for 30 minutes. Transfer to a freezer safe container and freeze for at least 2 hours before serving.