Take a cutting board and a sharp knife and cut the vanilla bean lengthwise. Carefully scrape out the seeds.
Then place the seeds and the pod in a small saucepan and pour in the milk.
Bring the milk vanilla mixture to a boil! Remove the pot from the stove immediately as soon as the milk boils.
Cover the pot with a pot lid or a small plate afterward.
Now let the mixture sit and steep, covered, for 30 minutes.
While the vanilla milk mixture is steeping, separate the eggs.
In the mixing bowl of your food processor, add the egg yolks and granulated sugar and whisk until the mixture is pale and thick.
Now bring the milk vanilla mixture back to a boil.
Take it off the heat and pour it into the mixing bowl of your food processor.
Whip the mixture until smooth (KitchenAid speed 4).
Now rinse out the saucepan you used earlier and add the vanilla cream you prepared in the last step.
Stir the mixture on medium-low heat until the cream thickens and sticks to the back of a wooden spoon.
Once the cream has a thick consistency, pour it into a sealable bowl.
Set the covered mixture aside and let it cool.
Once the cream has cooled down entirely, stir in the heavy cream.
Empty the prepared ice cream batter into the KitchenAid freezer bowl and switch to level 2.
Let the dasher whip the prepared ice cream batter until the mixture is almost solid.
Pour the vanilla ice into a freezer container.
Please place it in the freezer overnight so that your vanilla ice is well chilled.
Before serving the next day, please place it in the fridge for 20 minutes.