Combine heavy cream and whole milk in a medium pot over low heat.
Slice vanilla beans lengthwise and scrape out the seeds; then add pods and seeds into the warm pot.
While the cream mixture is heating up, whisk together the egg yolks and sugar in a medium bowl.
When the cream mixture feels warm to the touch, remove from heat.
Add 1/4 c. of the cream into the yolks, whisking constantly until blended.
Continue this step 4 more times. Then, whisk tempered yolks into the remaining cream mixture in the pot.
Return the pot to medium-low heat. Stir continuously until the cream is thick enough to coat the back of a spoon.
Remove from heat. Remove the vanilla pods and pour over a sieve and into a medium bowl. Cover and chill in the fridge for 4 hours. Once cooled, pour into the ice cream machine for 25-30 minutes.
When finished churning, transfer to an airtight container and store in the freezer.
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