For custard mixture, scrape seeds from vanilla bean; reserve seeds. In medium heatproof bowl combine eggs, egg yolks, the 2/3 cup sugar, vanilla seeds, and vanilla. Place bowl over saucepan of simmering water (bowl should not touch water). Whisk mixture constantly for 5 to 10 minutes or until egg mixture reaches 165 degrees F on instant-read thermometer or mixture reaches and remains at 140 degrees F for 3 minutes. Carefully remove bowl from saucepan. Discard vanilla bean. Beat custard mixture with an electric hand mixer 3 to 5 minutes or until mixture is thick and pale colored. Rinse beaters.

In mixing bowl beat cream with electric mixer until soft peaks form (tips curl). Fold custard into cream. Pour into freezer-safe serving bowl ; cover with plastic wrap. Freeze until firm (6 to 24 hours).

Preheat oven to 350 degrees F. In 3-quart rectangular baking dish place plums, cut sides up, in single layer. Pour wine over plums. Sprinkle plums evenly with sugar. Bake, uncovered, for 40 to 50 minutes or until plums are soft and slightly browned. Serve warm plums with scoops of frozen vanilla cream. Makes 6 to 8 servings.

*Test Kitchen Tip: Use 1 vanilla bean and 1 teaspoon vanilla or 2 teaspoons vanilla. Use only pure vanilla, not imitation.