Combine the milk & cream in a large saucepan. Scrape the seeds from the vanilla bean into the pan, and add in the bean also.
Heat ovr medium flame until mixture just begins to boil. Remove from heat.Cover & set aside for 20 minutes.
Whisk together fthe egg yolks & sugar in a medium bowl.
Slowly add the milk mixture to the egg mixture, whisking constantly, so the eggs do not curdle.
Pour the mixture back into the saucepan and return to a low to medium heat. Stir constantly, until thickened to custard consisftency, coating the back of a spoon.
Strain into a bowl. Place the bowl into an ice bath-of a larger bowl halfway filled with ice and water- to chill quickly. Stir occasionally, until cooled.
Cover bowl & Chill in refrigerator at least 2 hours, or overnight.
Freeze in ice cream maker, according to the manufacturer's
Scoop into container & store in freezer.