Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170° F. Remove from heat and cover; let sit for 15 minutes. Pour mixture through a strainer into a lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to units instructions. The mixture will not freeze hard in the machine. Once the volume has increased by ½ to ¾ times, and reached a soft serve consistency, spoon the mixture into a lidded container and harden in the freezer at least 1 hour before serving. Yield: 1 quart.