Directions

1. Combine vanilla seeds and pods and milk in a medium saucepan. Heat milk over medium heat until bubbles form around the edges. Cover, and remove from heat. Let steep for 30 minutes.
2. Combine egg yolks and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes.
3. Return milk mixture to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Add remaining milk mixture, about 1/2 cup at a time. Beat until combined. Prepare an ice-water bath. Transfer mixture to saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Remove pan from heat, and immediately stir in cream to stop custard from cooking. Strain through a fine sieve into a medium bowl set in ice-water bath; discard solids. Stir occasionally until cooled. Stir vanilla into cooled custard. Refrigerate for at least 30 minutes or up to overnight.
4. Pour custard into an ice cream maker, and freeze according to manufacturers' instructions. Churn until ice cream is just set but not hard. Transfer soft ice cream to a large airtight container, and freeze for at least 4 hours, or up to 1 week.