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1
Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
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2
Combine the eggs, egg yolks and sugar in a medium bowl. Mix with a hand mixer for 1 1/2 - 2 minutes, until the mixture is thick, smooth, and pale yellow in color.
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3
Mix the egg/sugar mixture on low and slowly pour 1 cup of the hot milk/cream mixture into the egg/sugar mixture.
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4
When thoroughly combined, pour the egg/sugar mixture back into the saucepan and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (this can take some time/patience).
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5
Stir in the vanilla.
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6
Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely (at least 1 hour).
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7
After the custard is fully chilled, turn on the ice cream maker and pour the chilled custard into the freezer bowl. Mix for 20-30 minutes, or until the mix thickens.
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8
Note: You can make this in the freezer. At Step 5, instead of chilling the custard in the fridge, put it in the freezer until frozen.
