Vanilla Bean Ice Cream from "A perfect scoop" by David Lebovitz

Vanilla is sold in different forms: extract and essence, pods (beans), powdered, and vanilla sugar.Pure vanilla, with its wonderful aromatic flavor, is the most widely used flavoring in pastries, confections, and other desserts. It is the second most expensive spice in the world, next to saffron.
When you use the whole vanilla bean the complexity of flavors and aromas of the bean are released. In custards, milk, creams, syrups, and other liquids they impart a wonderful flavor and their small dark seeds add dimension to your dessert. Vanilla beans are most commonly sold in small plastic cylinders in specialty grocery stores and health food stores. Look for beans that are shiny and black, tender, plump and moist, preferably with the white powder of vanillin on them. Never buy hard, dry and shriveled beans because they are past their prime. To use; cut the beans in half lengthwise and scrape out the seeds and pulp. Add this, along with the pod, to your liquid and steep. The pods can then be removed, rinsed, dried, and placed in granulated white sugar to produce what is called vanilla sugar.
Vanilla sugar is when a vanilla bean has been added to white granulated sugar or confectioners (powdered or icing) sugar. The bean is cut in half and buried in the sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar. This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts. To make vanilla sugar place a cut vanilla bean into 1-2 cups (200-400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using. One tablespoon of vanilla sugar has the flavoring power of 1/4 teaspoon of vanilla extract.
Vanilla Extract is the most popular way that vanilla is used by home bakers. Vanilla extract is produced by steeping the vanilla beans in an alcohol and water solution for several months, sometimes with sugar added, thereby producing a clear dark liquid with a rich flavor that is highly aromatic. The FDA requires that pure vanilla extract contain 13.35 ounces of vanilla beans per gallon of liquid and contain 35% alcohol. This is called one-fold vanilla extract and is what you find in stores. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract is an excellent vanilla that can be found in specialty food stores and by mail order. There are two fold and three fold extracts, called essences, but these are very strong and are mainly used by professionals. Do not add vanilla extract to hot liquids as the alcohol evaporates, along with some of the vanilla flavor.

Thankfully, a little vanilla goes a long way. David Lebovitz use both a bean and vanilla extract in his ice cream since he find they’re slightly different flavors and each compliments the other. I replace extract to essence as being Muslim I don't use alcohol.
 Everyone should gave a great recipe for Vanilla Ice Cream in their repertoire. Here’s my favorite, which you can serve with anything, from a freshly-baked fruit pie, a warm berry crisp, or simply smothered with dark chocolate sauce or caramel sauce and toasted nuts.
Vanilla Ice Cream

About 1 quart (1liter)

Adapted from The Perfect Scoop

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2liter) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

I just skip this but chill my cream thoroughly.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.