This recipe makes a little over a quart of ice cream. My ice cream maker is the Cuisinart Ice-40, amounts and process will need to be adjusted for other makers.
Put the cream and milk into a large saucepan. Slice the vanilla bean lengthwise, and using the back of the knife scrape the seeds into the pan. Then put the pod in the pan. Bring to a simmer, and simmer for 30 minutes, stirring regularly. Take off heat.
Beat the yolks and sugar into a paste. Slowly add about a cup of the warm milk into the mix, while beating. Once this is well-blended, mix back into saucepan.
Put back on burner and bring to a boil, then reduce to a simmer for several minutes, stirring constantly. It should thicken slightly. Remove from the heat and allow to cool.
Pour evenly into two containers, and put in fridge. After it has finished cooling, it should continue sitting in the fridge for at least 6 hours but no more than 3 days.
The ice cream barrels should be in the freezer for 24 hours before starting. Take them out of the freezer, and set up and start the ice cream maker. Add one container of base to each barrel, and start the timer.
After 25 minutes, the ice cream should be ready. Put into one or more containers, and put in freezer. Allow to harden in freezer for at least four hours.
Don't freeze the barrels with ice cream in them. Allow them to thaw and then clean and dry them thoroughly before putting them back in the freezer. Enclose them in plastic bags in the freezer, to prevent frost.
I usually use 40% heavy cream that I get from Costco, but any heavy cream will work. I use either 2% or 1% milk, depending on what I have in the fridge.