Instructions

1. To a medium saucepan add the milk, cream, vanilla seeds and vanilla bean.
2. Bring the mixture to a slow boil on medium heat.
3. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. Combine eggs, egg yolks and sugar in a medium mixing bowl.
5. Beat on medium speed until the mixture is thick, smooth and pale yellow (about 2 minutes).
6. Remove the vanilla bean and discard.
7. Measure out 1 cup of the milk mixture; with the mixer on low slowly add the hot mixture to the egg mixture in a slow steady stream.
8. When thoroughly combined, pour the egg mixture into the hot milk mixture and stir to combine.
9. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon.
10. Transfer to a bowl, stir in vanilla, cover with plastic wrap placed directly on the custard, and chill completely.
11. Pour chilled custard into the freezer bowl, follow manufacturers directions.
12. If a firmer consistency is desired, transfer the frozen custard to an airtight container and place in the freezer for about 2 hours.