Pour roughly half the sugar onto the egg yolks and whisk inmediately. If you don't, the sugar will cook the surface of the yolks to form a thick layer that doesn't dissolve.
Whisk the yolks and the sugar until it goes lighter in colour.
The other half goes into a pot with the cream and the milk.
In the same pot goes the vanilla seeds and pod. To remove the seeds first make sure the bean is rounded (it flattens out when vacuum-packed) and then cut in half lengthwise.
Use the back of a knife to gently scrape the seeds off and put them into the pot along with the pod which also has vanilla flavour and will further infuse the milk.
Warm up the milk and cream over medium heat until a nice amount of vapour comes out but it mustn't come to a boil.
Temper the egg yolks by adding roughly a third of the milk onto them and whisking them fast. This needs to be so as the heat is partially cooking the egg yolks. Then add the rest of the milk and whisk calmly since the worst is now passed ;)
Before going to the next step, prepare an inverted bain marie: a large bowl with water and ice with a smaller bowl on top to cool it.
Return everything to the pot on medium-low heat. Higher than this can make the mix split. Oh and by the way, what you're making right now is a crème anglaise (that liquid vanilla sauce that comes with some desserts at restaurants)
Stir constantly as the mix thickens. The first sign that the crème anglaise is almost done is that the foam from the top will disappear. From there it goes really fast and we're looking for a coating consistency: if you put your spoon or spatula into the mix and take it out, you should be able to draw a line across it and it shouldn't be erased when you lift it up. For further reference, watch the video above.
Once you reach coating consistency pass it through a sieve and onto the bowl on the inverted bain marie.
Stir to help it cool to room temperature and add more ice if necessary.
Put it on a large container (I used a large oven dish) and pop it in the freezer. The large dish is to help it freeze quicker.
Once frozen completely, put it on the mixer on full speed until is goes back to being smooth.
Whip up again :)
Put the ice cream (now nice, smooth and silky) into its final container. Plastic like the ones pre-cut pineapples come in is perfect.
Freeze until it has a nice consistency... AND EAT!