Instructions: Whisk together sugar and egg yolks in a saucepan. Place mixture over low heat and whisk in milk. Add vanilla bean. Cook, stirring, until mixture is smooth and lightly thickened. When mixture is thick enough to coat the back of a spoon, remove from heat. Remove vanilla bean. Strain any lumps that formed during cooking. Add vanilla extract and stir. Refrigerate until thoroughly chilled.

Freeze in an ice cream maker following the manufacturers guidelines.

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