Gather all the ingredients and equipment. Scale ingredients.

Place the milk, heavy cream, vanilla bean, and granulated sugar in a heavy-bottomed pot and bring to a boil.

Place the egg yolks in a bowl and whisk. Temper the egg yolk and boiling milk mixture.

Place the mixture into a bowl over simmering water and heat to 175°F (79°C), or until the mixture coats the back of a spoon. Strain.

Cool quickly in an ice bath. (Add any additional flavoring of choice once the ice cream is cool. Refer to the ingredient notes for measurements).

Freeze in an ice cream machine.

Dispense into containers and freeze for a minimum of 4 hours or until needed.

Store at 0°F (-18°C).