Place the milk, sugar and vanilla bean in a medium sized sauce pan and heat until the sugar is dissolved.
Remove the vanilla bean. Split the vanilla bean and scrape the beans into the milk and sugar mixture.
Whisk the egg yolks in a mixing bowl until well combined.
Next, temper the yolks by taking ½ cup of the hot milk mixture and slowly and quickly (very important) whisking into the egg yolks. Whisk vigorously. Whisk in another ½ cup of the hot milk mixture in the same manner.
Now slowly and vigorously whisk the egg mixture back into the saucepan of hot milk.
Continue whisking for about 5-7 minutes until mixture thickens.
Pour into a freezer safe container (I use a glass mason jar).
Cool down before placing in the freezer to chill for 30 minutes.
Remove from freezer and mix with the heavy cream. Stir well.
Pour the mixture into your ice cream freezer canister.
Freeze according to your ice cream freezer directions.
Note: You can cool the milk mixture quickly by placing your freezer safe container into a larger bowl and surround it with cool water and then add ice to chill before placing in the freezer.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/10/homemade-vanilla-bean-ice-cream-for-my-sissys-birthday.html