Combine the milk, cream and sugar in a medium saucepan. Scrape in the seeds from the vanilla bean and add both the seeds and the bean to the saucepan. Bring to a simmer over medium high heat. Remove the saucepan from the heat; cover, and let stand for 30 minutes in order for the vanilla to infuse the cream.
In a medium bowl, whisk the egg yolks to blend. Slowly, add the cream mixture, being sure to whisk constantly. Return the mixture to a clean saucepan and cook over medium high heat, stirring constantly, being sure to scrape the bottom and sides of the pan, until the mixture reaches a custard-like consistency and is thick enough to coat the back of a spoon.
Prepare an ice bath in a large bowl. Set a medium sized bowl in the ice bath. Set a fine mesh sieve inside the medium bowl. Strain the custard through the sieve. Let cool completely, stirring occasionally. Once the mixture is cool, refrigerate until cold (preferably overnight).
Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Fold in the preserves and transfer the ice cream to an airtight container. Cover and freeze until the ice cream is hard.