In a heavy saucepan over medium heat, combine cream and milk. Add vanilla bean and scrapings and sprinkle with half the white sugar. Allow to just come to a boil.
Meanwhile, whisk the egg yolks in a bowl with the remaining sugar and the vanilla extract. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat to cook until mixture thickens enough to coat the back of a metal spoon. Do not boil.
Strain custard and chill until cold. Pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.