Vanilla Ice Cream

Read instructions completely - chilling times will vary depending on ice cream maker.

2 vanilla beans
2 c milk
6 large egg yolks
3/4 c plus 2 T sugar
2 c very cold heavy cream
1 t pur vanilla extract

Split the vanilla beans legthwise with a sharp knife.  Gently scrape out all the seeds.
Place the vanilla bean scrapings and pods in a medium saucepan with the milk.  Scald the mixture, cover, and remove from heat.  Let steep for 30 minutes.
Combine yolks and sugar and beat with whisk attachment at medium high speed until very thick and pale yellow, 3-5 minutes.  Alternatively, whisk together in medium bowl.
Return milk to stove, and bring just to a simmer.  Using a measureing cup or ladle, slowly pour about 1/2 c of the hot milk mixture into the egg yolk mixture, whisking constantly on low speed until blended.  Keep adding milk mixture about 1/2 c at a time until it has all been added.  Whisk until combined.
Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, 3-5 minutes.  The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water.  Remove pan from heat and immediately stir the chilled cream to stop the custard from cooking.  Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled.  I line the sieve with cheese cloth - this makes the ice cream more like ice cream and less like whipped cream to taste.  Discard vanilla pod and seeds.  Stir vanilla extract into the cooled custard.  Cover bowl and transfer to fridge until chilled, at least 30 minutes to overnight.
Pour custard into an ice cream maker, following the manufacturer's instructions.  Churn until the ice cream is just set, but not hard.  Transfer the soft ice cream to a plastic container; freeze at least 4 hours and up to 1 week.