1-First, in a medium pot, combine 1 1/4 cups heavy cream, 2 1/4 cups whole milk, and 2 vanilla beans, then heat over low heat until the mixture is warm, about 95 degrees Fahrenheit. This step infuses the milk with that wonderful vanilla flavor.

2-Next, in a separate bowl, whisk together 3/4 cup sugar and 3 egg yolks until they’re fully combined and look smooth.

3-Tempering and Cooking the Mixture: Once the cream mixture is warm, remove it from the heat and slowly add about 1/4 of it to the egg yolks, whisking constantly to avoid curdling. This tempering keeps everything silky. Then, whisk this tempered mixture back into the pot and return it to medium-low heat.

Cook while stirring frequently until it reaches 185 degrees Fahrenheit or thickens to coat the back of a spoon. At this point, remove from heat, scrape the seeds from the vanilla bean pods if you’re using them, and let it cool quickly in an ice bath, stirring to prevent a skin from forming. For the best results, chill the mixture in the fridge for at least 4 hours before churning.

4-Churning and Freezing: Pour the cooled mixture into your ice cream machine and follow the manufacturer’s instructions to churn it. This usually takes about 20-30 minutes. Finally, transfer the churned ice cream to an airtight container and freeze for 30 minutes to 1 hour to set the texture just right.