In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean. Whisk in the white pepper and stir the mixture occasionally to make sure it does not scorch on the bottom. When the mixture reaches a simmer (do not let it boil), turn off the heat. Set aside to for 10 to 15 minutes.

In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture.

Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160°F, the mixture will give off a puff of steam. When the mixture reaches 180°F, it will be thickened and creamy, like eggnog. (If you do not have a thermometer, test it by dipping the wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When mixture is ready, quickly remove it from the heat.

Half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to remove any lumps and vanilla bean. Place the bowl with the strained mixture over the ice water and let the mixture cool, stirring often. Continue, following the directions of your ice cream maker.