You can make a saucepan with the cream, sugar, milk, and vanilla stick and bring to the boiling point. Stir constantly with a whisk, turn off the heat, remove the vanilla pod and let it cool.
Put the mixture in a container with a cap and refrigerate for a minimum of six hours.
Transfer the mixture to the ice cream maker and proceed according to the instructions of our ice cream maker. If you don't have it, move the container into the freezer and mix every fifteen minutes with a wooden spoon until it is completely thickened.
Vanilla ice cream can be served with fresh fruit and balsamic vinegar.