Pour the heavy cream and whole milk into a medium saucepan and heat over medium, watching for steam and tiny bubbles around the edges—do not let it boil.
While the milk heats, split the vanilla beans lengthwise and scrape out the tiny seeds with the back of a knife, then add both the seeds and pods to the warm milk mixture.
Whisk together the egg yolks and sugar in a separate bowl until smooth and slightly pale, creating a creamy base for your custard.
Slowly pour a ladle of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring gently until the custard thickens slightly and coats the back of a spoon—this takes about 5-7 minutes.
Remove the vanilla bean pods and strain the custard through a fine sieve into a clean bowl to remove any cooked egg bits and vanilla pod remnants.
Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours or overnight—this helps develop flavor and ensures a smooth texture.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions—listen for a rhythmic scraping sound as it thickens.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm and scoopable.
Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop and enjoy its rich, velvety texture.
