Step 1. Grab cane sugar, egg yolks, milk, cream, and a whole vanilla bean. 

Step 2. In a large bowl add cane sugar and egg yolks.

Step 3. Split vanilla bean pod in half then scrape out the seeds.

Step 4. Heat cream, milk and vanilla bean seeds and pod until hot.

Whisk eggs and sugar until combined and light in color.

Step 5. Slowly add hot milk to eggs a little at a time, whisking until combined.

Cook mixture until thickened then chill until completely cold.

Step 6. Churn ice cream until smooth and creamy.

Step 7. Freeze ice cream for at least 4 hours.  

Serve and enjoy!  Full recipe and tips on the blog!