In a large mixing bowl, whisk together 2 cups of heavy whipping cream and 3/4 cup of sugar until the sugar dissolves and the mixture is smooth, about 2-3 minutes.

Stir in 1 tablespoon of pure vanilla extract and the seeds from the vanilla bean.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour.

Remove the vanilla pod and pour the mixture into your ice cream maker, churning for 20-25 minutes.

Transfer the churned ice cream into a freezer-safe container and cover tightly.

Freeze for a minimum of 4 hours before serving.

Let the ice cream sit at room temperature for 5 minutes before serving.