Split vanilla bean lengthways; scrape out seeds into medium saucepan. Add pods, milk and cream; bring to the boil.

Meanwhile, whisk egg yolks and sugar in medium bowl until creamy; gradually whisk into hot milk mixture. Stir over low heat, without boiling, until mixture thickens slightly.

Strain mixture into medium heatproof bowl; discard pods. Cover surface of custard with plastic wrap; refrigerate about 1 hour or until cold.

Pour custard into ice-cream maker, churn according to manufacturer's instructions (or place custard in shallow container, such as an aluminium slab cake pan, cover with foil; freeze until almost firm). Place ice-cream in large bowl, chop coarsely then beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.