Line a 9x5x3 inch loaf pan with two pieces of plastic wrap, allowing about 3 inches of overhang all around.

Slice vanilla bean in half and scrape out the moist and fragrant vanilla.

Whip cream, vanilla extract, vanilla scrapings, and 4 tablespoons of sugar until it forms stiff peaks. Transfer to bowl and set aside.

Wash bowl and whisk attachment thoroughly.

Whip egg whites and cream of tartar until frothy, add 2 tablespoons sugar and whip until the stiff peak stage. Set aside.

In a large bowl, whisk together egg yolks and reaming 2 tablespoons of sugar until pale and smooth, about 2 minutes.

In three additions, fold whipped cream into egg yolk mixture.

In three additions, fold egg whites into the yolk and cream mixture.

Scrape into prepared pan, wrap excess plastic wrap over the top, and freeze for at least 8 hours.

To serve, unwrap and slice.