In a large mixing bowl, pour in the heavy whipping cream and add the granulated sugar. Whisk for about 2–3 minutes until smooth and slightly thickened.

Stir in the pure vanilla extract for enhanced flavor.

Slice the vanilla bean lengthwise, scrape out the seeds, and mix them into the cream.

Cover the bowl tightly and chill in the refrigerator for at least 1 hour, or overnight for better flavor.

Remove the vanilla pod and churn the mixture in your ice cream maker according to the manufacturer's instructions for 20–25 minutes.

Transfer to a freezer-safe container, smooth the top, cover it with plastic wrap, and freeze for at least 4 hours before serving.