Using both the seeds and the pod of the vanilla bean gives this luxurious ice cream that pure vanilla flavor that can't be matched by a bottle. 

Preparation

Place cream and milk in a heavy-bottomed sauce pot. Split vanilla bean in half and scrape out seeds with the back of a knife. Add seeds and pod to the cream mixture. Bring to a simmer.

In a medium work bowl, combine sugar and egg yolks. Slowly strain the warm cream mixture into another bowl. Remove the vanilla pod, but press as many of the seeds as possible through the strainer into the cream mixture. Stirring constantly, pour the warm cream gradually into the egg mixture.

When all of the cream has been incorporated, transfer back to the pot over low heat. Stir constantly and scrape the bottom of the pot with a rubber spatula until the custard reaches 165°F. Strain custard through a fine mesh strainer, and then chill in the refrigerator for 2 hours (or place the container with the custard into an ice bath and chill for 10–15 minutes).

Once chilled, churn custard in an ice cream maker per manufacturer's instructions until set. Freeze for at least 2 hours before serving. If freezing overnight, let sit at room temperature for 15 minutes before serving.