Pour the heavy cream, whole milk, and sugar into a saucepan and place over medium heat. Warm gently, stirring occasionally, until the sugar dissolves completely and the mixture just begins to simmer, releasing a fragrant vanilla aroma.
Meanwhile, split the vanilla beans lengthwise with a sharp knife, revealing tiny seeds. Scrape the seeds into the warm milk mixture, then add the bean pods for extra flavor. Remove from heat once bubbling gently around the edges.
In a separate bowl, whisk the egg yolks until smooth. Slowly pour a small amount of the hot milk mixture into the yolks, whisking constantly to temper the eggs and prevent curdling.
Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining milk, whisking continuously. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon—about 5 minutes.
Remove the saucepan from heat, discard the vanilla bean pods, and pour the custard through a strainer into a clean bowl to remove any cooked egg bits. Allow it to cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours or overnight until thoroughly chilled and silky.
Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Listen for the satisfying slosh as it begins to thicken into a creamy, fluffy consistency.
When the ice cream reaches a soft-serve texture, transfer it to a freezer-safe container. Cover tightly and freeze for 2-4 hours until firm but scoopable.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly. This helps release the vanilla aroma and makes scooping easier, revealing its glossy, creamy surface.
