Pour the Vanilla Bean Paste and whole milk into a heavy based saucepan.
Bring to the boil whilst using a whisk to stir.
Remove from heat for 20 minutes to cool and continue to stir every 5 minutes.
In a large bowl, add the egg yolks and sugar and whisk until creamed together. You're not looking for too much volume but the colour will go pale and fluffy.
Add the milk/vanilla mix to the eggs whisking continuously
Cook over a low heat until the custard thickens stirring with a wooden spoon. You will know the custard is ready when the mixture coats the back of the spoon. Do not heat too quickly or allow to boil or the eggs in the custard will curdle and it will be useless.
When thickened place the custard in a clean bowl and allow to cool. I place mine into the sink with cold water and ice to help speed the process up. Cover the bowl with cling film to prevent a skin forming whilst it cools.
When the custard has chilled well, mix in cream.
Pour the mixture in an ice cream machine and follow the instructions for your ice cream maker until its ready.
You can serve this as soon its finished. It will have a "mr whippy" soft serve texture to it. I prefer to put it in the freezer until its firm and scoop-able.