Start by splitting the vanilla beans lengthwise and scraping out the tiny black seeds with the back of a knife. Place both the seeds and the pods in a saucepan with the heavy cream and milk.
Heat the mixture over medium heat until it just begins to steam, filling your kitchen with a fragrant vanilla aroma. Do not let it boil; remove from heat once steaming.
Meanwhile, whisk together the egg yolks, sugar, and a pinch of salt in a mixing bowl until the mixture turns pale and slightly thickened.
Gradually pour a small amount of the hot cream into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining cream, stirring gently.
Cook the custard over low heat, stirring constantly with a spatula until it thickens enough to coat the back of a spoon—about 170°F (77°C).
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl, pressing on the vanilla pods to extract all flavor.
Cover the bowl with plastic wrap, pressing directly onto the surface of the custard to prevent a skin from forming, then refrigerate for at least 4 hours or overnight.
Once chilled thoroughly, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions—usually about 20-25 minutes—until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer container, smoothing the top with a spatula, then freeze for at least 4 hours to firm up.
When ready to serve, scoop the creamy vanilla ice cream into bowls or cones and enjoy the beautifully speckled, fragrant treat.
