Halve the vanilla bean, scrape out the pulp and mix the pulp intensively with some of the sugar.
Beat the egg yolks with the sugar in a metal bowl until foamy.
Boil the milk and 250 ml of cream with the vanilla sugar and the scraped vanilla pod. Fish out the vanilla pod and add the boiling milk to the egg yolks, whisking constantly.
Whisk in a double boiler until creamy, fluffy and thickly coating the back of a wooden spoon (pull off to form a rose). Place the bowl in cold water and continue beating until the metal bowl is just lukewarm. Cool completely in the refrigerator. Whip 125 ml of sweet cream until stiff and fold into the cooled cream. Freeze in the ice cream maker. If the ice cream is kept frozen, take it out about 15 minutes before serving.
