TRIPLE-VANILLA ICE CREAM

Place cream and milk in a medium saucepan. Split the vanilla bean lengthwise. Scrape the seeds into the cream and add the bean. Heat over medium heat until hot, about 10 minutes. Do not let it boil. Meanwhile, whisk the egg, sugar and vanilla extract in a medium bowl until well-combined. Gradually add about 1 cup of the hot milk, whisking vigorously and constantly. Then whisk the egg mixture into the remaining cream in the saucepan. Place over medium-low heat. Stir constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon. (Custard is done when you can make a mark with your finger on the back of the spoon and it holds its shape.) Strain mixture into a large bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight. Place chilled mixture into ice cream freezer and process according to the manufacturer's instructions. Place in freezer for several hours to ripen. About 20 minutes before serving, place in refrigerator to soften slightly.