3/4 cup (160 g) sugar

1 tbsp cornstarch

4 egg yolks

1/2 vanilla bean, split lengthwise and seeds scraped

1 1/2 cups (375 ml) 35% heavy cream, warm

1 1/2 cups cups (375 ml) milk, warm

In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the egg yolks, vanilla seeds and pod until smooth. Whisk in the cream and milk.

Cook over medium heat, stirring constantly with a wooden spoon and scraping the sides and bottom of the pan, until the mixture begins to simmer and thicken enough to coat the back of the spoon, about 15 minutes. Transfer to a bowl, cover with plastic wrap directly on the surface of the ice cream base, and let cool. Refrigerate for 4 hours. If desired, place the bowl over an ice bath for faster chilling. Strain the ice cream base through a sieve (see note).

Pour the chilled ice cream base into the ice cream maker and churn for 20 minutes, until thick and creamy, or follow the manufacturer’s instructions.

Transfer to an airtight container and freeze for 1 hour or until firm. If desired, let the ice cream soften at room temperature for several minutes before serving.

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