Split the vanilla bean in half lengthwise and scrape out the seeds. Set aside the seeds and the pod.

In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (about 1/4 cup).

Add the vanilla bean seeds and pod (or vanilla extract if using) to the mixture.

Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Remove from heat once it’s steaming and just starting to simmer.

In a separate bowl, whisk the egg yolks with the remaining sugar (about 1/2 cup) and a pinch of salt until the mixture is smooth and pale.

Slowly pour a small amount of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.

Gradually add more of the hot mixture into the yolks, continuing to whisk. This step helps temper the eggs, bringing them to a similar temperature as the hot cream.

Once the egg yolks are tempered, pour the entire mixture back into the saucepan with the remaining hot cream.

Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.

Remove the vanilla pod and strain the custard through a fine mesh sieve into a clean bowl to remove any curdled bits and ensure a smooth texture.

Allow the custard to cool to room temperature, then cover it and place it in the refrigerator to chill for at least 2-3 hours, or overnight for the best results.

Once the custard is fully chilled, pour it into an ice cream maker.

Follow the manufacturer's instructions for churning, usually about 20-25 minutes, until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or overnight, until firm and scoopable.

Scoop and serve the ice cream in bowls or cones, and enjoy your homemade French vanilla ice cream!