Prepare an ice water bath by filling a large bowl halfway with ice and water.
Combine the cream, half and half, sugar and vanilla bean in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
Meanwhile whisk egg yolks in a second large bowl until smooth.
Remove mixture from the heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
Put mixture back in the pan on stove and cook on medium low until the custard coats the back of a wooden spoon, about 2-3 minutes.
When you draw your finger across the spoon, it should make a mark through the custard and should not run back onto itself.
Remove the custard from the heat and strain through a fine-mesh strainer into a large bowl to remove any lumps, scraping as much vanilla bean from the pod as possible.
Remove the vanilla bean pod from the strainer and add to the custard along with the vanilla beans that were set aside. Placed the ice cream base in the ice bath and cool to room temperature about 20 minutes.
Cover and place in the fridge to chill completely.
It should chill for at least 3 hours or overnight.
Once completely chilled, remove the vanilla pod and freeze in an ice cream maker according to the manufacturer’s instructions.
The ice cream will last up to 2 weeks in freezer.
It will form crystals if you keep it any longer.