2-1/3 cups whole milk
2-1/3 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
3 large eggs
4 large egg yolks
1-1/8 cups raw sugar
2 teaspoons pure vanilla extract
Day Before: Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Combine eggs, egg yolks, and sugar in a medium bowl. Use a mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture and discard.
Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
Day Two: Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
