Measure out the heavy cream and whole milk, then pour both into a saucepan.
Split the vanilla beans lengthwise, then scrape out the seeds with the back of a knife and add both seeds and pod to the saucepan.
Warm the mixture over low heat, gently simmering until tiny bubbles form around the edges—do not let it boil, just a soft hiss and faint bubbling.
While the mixture heats, whisk the egg yolks and sugar in a separate bowl until smooth and slightly pale, about 2 minutes.
Once the milk mixture is steaming and fragrant, remove the vanilla pod and slowly pour a ladle of the hot liquid into the egg yolks, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring gently.
Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon—about 5-7 minutes.
Remove from heat and strain the custard through a fine sieve into a clean bowl to remove vanilla pod remnants and any cooked egg bits.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, churn the custard in an ice cream maker following the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the soft ice cream to a freezer-safe container, smoothing the top with a spatula, then freeze for at least 4 hours to firm up.
Serve the vanilla bean ice cream scooped into bowls, enjoying its velvety texture and rich vanilla aroma.
