Half the vanilla bean and scrape out the seeds with a small spoon.
2
Beat egg yolks, sugar and vanilla seeds until eggy. Also add the vanilla bean while you whip. It adds extra flavor. Remove the vanilla bean when the eggy is finished.
3
Whip heavy cream to another bowl.
4
Fold in the egg mixture into the cream with a ladle. If you want a different taste of the ice cream, you can also add it here (for example nuts, chocolate, berries, etc.).
5
Pour the mixture into a loaf pan, cover with plastic wrap and freeze for at least 4 hours. Let the ice cream thaw for about 15 minutes before serving.
