Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat.

In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, Ca