In a large mixing bowl, whisk together the heavy whipping cream and sugar until the sugar fully dissolves, about 1-2 minutes.

Stir in pure vanilla extract to the cream and sugar mixture.

Slice a vanilla bean pod lengthwise, scrape out the seeds, and add both seeds and pod to the bowl.

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

Remove the vanilla pod, pour the mixture into your ice cream maker, and churn for about 25 minutes.

Transfer the churned ice cream to a freezer-safe container and freeze for a minimum of 4 hours.

Let the ice cream soften for a few minutes at room temperature before serving.