Start by pouring 1 cup of cold water into a small bowl. Sprinkle the 2 ounces of unflavored gelatin over the water and let it sit for about 5-10 minutes until it becomes spongy.
In a double boiler, combine the 2 cups of whole milk and the sliced vanilla bean. Heat gently until steaming but not boiling. In a separate bowl, whisk the 6 large egg yolks and 1 cup of granulated sugar together until pale and thick.
Once the milk is heated, slowly pour it into the egg yolk mixture while constantly whisking to temper the eggs. Return the combined mixture to the double boiler and cook on low heat, stirring constantly until it thickens and coats the back of a spoon.
Remove the custard from the heat and stir in the bloomed gelatin until fully dissolved. Strain the mixture through a fine-mesh strainer to remove the vanilla bean and any coagulated egg bits.
Allow the mixture to cool to room temperature. Meanwhile, whip the 2 cups of heavy whipping cream in a separate bowl until soft peaks form.
Once the custard has cooled, gently fold the whipped cream into the custard using a spatula. Be careful not to deflate the whipped cream too much.
Pour the mixture into serving dishes or a large mold and refrigerate for at least 4 hours or overnight until set.
