Prepare ice bath

Combine cream, milk, sugar and vanilla beans (scraped and whole) in medium sauce pan on medium heat.

Simmer while stirring for 12 minutes or until sugar dissolves.

Whisk egg yolks separately until smooth.

Remove cream from heat and slowly pour 1 cup into egg yolks, whisking until smooth.

Pour cream-egg mixture back into pan. Over low heat, stirr constantly until custard coats spoon (about 2 minutes).

Remove from heat, strain through fine strainer.

Place over ice bath to cool.

Chill in refrigerator for 3 hours, then run through ice cream maker.

Freeze until ready to serve.

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