Triple Tahitian Frozen Custard

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.