Place a third of the cream in a large bowl placed over ice and set aside. Combine remaining cream with milk and a third of the sugar and vanilla bean and seeds in a saucepan over medium-high heat, stir to dissolve sugar and bring just to the boil. Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until pale (4-5 minutes). Pour cream mixture over yolk and whisk to combine. Return to pan and cook, stirring continuously, until mixture thickly coats a spoon (6-7 minutes). Strain into reserved cream, stir to combine and set aside to cool completely, then churn in an ice-cream machine and freeze until required. Makes about 1 litre. Serve with fine apple tart.