1. In a medium saucepan combine the heavy cream and milk of your choice. Add the vanilla extract and the cut vanilla bean and the scraped-out seeds (an alternative to the pod is vanilla bean paste. Stir to combine
3. In a mixing bowl add the egg yolks and sweetener and whisk manually or with an electric mixer at very low speed, just to combine well and until the yolks are a pale yellow – not to add air nor to froth the yolks
4. When the cream mixture has cooked for 30 minutes, in a slow steady stream as you whisk, add about 1 cup of the hot cream to temper the eggs. Whisk for 30 seconds and then begin to pour in the rest of the cream in a slow steady stream as you continue whisking
7. Set aside to allow mixture to get to room temperature (when you can put your hands the outside of the bowl and it does not feel warm any more). Cover the custard cream with cling wrap that is touching and covering the surface completely. Refrigerate for several hours or overnight
9. Serve immediately. Store the rest by placing in an airtight sealable container but cover with cling wrap that is placed directly on the ice cream to prevent crystallization. Take out of the fridge about 5 minutes before serving. Do not leave out too long because the ice cream will melt quickly, because there are no stabilizers or preservatives in this recipe like commercial ice cream brands. Enjoy!