2 1/3 cups whole milk
2 1/3 cups heavy cream
1 whole vanilla bean
3 large eggs
4 large egg yolks
1 1/8 cups sugar
2 teaspoons pure vanilla extract Combine the milk and cream in a saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color.
Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out
1 cup of the hot liquid. With the mixer on low, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap, and chill completely.
Pour the chilled custard into the freezer bowl of your ice cream maker. Turn the machine on and let mix until thickened. Transfer to an airtight container and place in freezer.
