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1
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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2
Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes.
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3
Meanwhile, whisk egg yolks in a second large bowl until smooth.
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4
Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth.
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5
Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes.
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6
(When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
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7
Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible.
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8
Remove vanilla bean pods from the strainer and add to the custard.
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9
Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.
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10
Cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
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11
Once chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturers instructions.
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12
The ice cream will keep in the freezer for up to 1 week.
