Start by removing the vanilla from the vanilla bean. We have made a simple guide how to do this - click the link. Put both the vanilla and the empty bean in a saucepan.

Pour the milk, heavy cream, and corn syrup into the saucepan. Turn on the heat and let it boil for a couple of minutes.

While the milk/vanilla mixture is heating up, use a hand mixer to whisk the egg yolks and sugar in a large bowl. Whisk until the mixture is light and fluffy.

When the milk/vanilla mixture has boiled for a couple of minutes, slowly pour it into the bowl with the egg yolks while whisking.

Pour it all back into the saucepan and heat it up at medium heat while constantly stirring. Don't let the mixture get above 80 C (176 F) this will make the eggs coagulate - and we are not interesting in an ice cream that taste like scramble eggs.

When the temperature is closing in on 80 C (176 F) the ice cream mixture will start to thicken and you must remove the saucepan from the heat and quickly cool the mixture down. You can quickly cool down the mixture by pouring it into a bowl which you then place in a larger bowl filled with cold water.

When the ice cream mixture is cooled a bit pour it into an ice cream maker and start it. If you don't own an ice cream maker you can also just freeze it in your freezer - just remember to stir in the ice cream once every hour until it's frozen.