This ice cream is da bomb! I can't say enough about it! You just have to try it!
Combine the heavy cream, milk, sugar and vanilla in a saucepan. Scrape the seeds from the vanilla bean into the mixture, then throw the bean in too and heat over medium heat until the sugar is dissolved and then a little longer.
Pour the mixture in a bowl and chill in the refrigerator until it is well chilled. You can leave it overnight.
Put the empty ice cream container that you're planning to use into the freezer.
When well-chilled, strain the mixture into another bowl to remove whole vanilla bean and any other larger vanilla pieces. Add the orange blossom water, whisking as you add it.
Freeze the mixture in an ice cream machine according to the machine's instructions (mine says 20 minutes and I churn it for at least 25 minutes.)
Take your ice cream container from the freezer and spoon the ice cream into it. Chill in the freezer at least 3-4 hours, or longer before serving.
I have a Cuisinart ice cream maker and while it's churning, I usually throw a dish towel over it to keep the ice cream cold; it churns the ice cream better this way.