Vanilla Ice Cream

Split the vanilla bean lengthwise and scrape out the seeds.

Put the milk, heavy cream, vanilla seeds, and vanilla bean pod in a pot and heat over medium heat.

Add egg yolks and sugar to a bowl and mix together.

Gradually pour the milk mixture into the yolks, mixing well each time.

Return the mixture to the pot and cook over low heat, stirring constantly, until thickened.

Strain the mixture through a sieve and cool.

Once completely cooled, pour into an ice cream maker and churn.

Freeze for at least 4 hours until set.