Remove the vanilla bean from the Ziploc bag.
Pour the mixture into your ice cream maker and spin until thick and creamy (that is, follow your ice cream maker manufacturer's instructions).
When the ice cream is ready, prepare your white chocolate freckles. If the chocolate has hardened, place it in a larger pot containing warm water, and reheat until warm, liquefied, and smooth.
When the ice cream is ready, drizzle about half of the warm white chocolate into the ice cream and continue spinning until it is completely incorporated. You will only use half of the white chocolate mixture for the freckles. To store, let cool, then pour into a glass jar and keep covered in the refrigerator. The chocolate will keep for up to 1 month.
Pack the ice cream into a storage container and press a sheet of parchment directly against the surface, sealing with an airtight lid. Freeze in the coldest part of your freezer until firm (at least four hours, if not overnight).