1-Combine 1 1/4 cups heavy cream, 2 1/4 cups whole milk, and 2 vanilla beans in a medium pot. Heat over low heat until warm.

2-In a small bowl, whisk 3/4 cup sugar and 3 egg yolks until combined.

3-When the cream mixture reaches about 95°F and feels warm, remove from heat. Slowly whisk 1/4 of the warm cream mixture into the egg yolks to temper them.

4-Pour the tempered yolk mixture back into the pot with the remaining cream mixture.

5-Return the pot to medium-low heat. Cook, stirring constantly, until the mixture reaches 185°F or thickens enough to coat the back of a spoon.

6-Remove from heat. Remove vanilla pods if used, scraping the beans into the mixture. If using extract or paste, add it now.

7-Pour the mixture into a bowl, place it in an ice bath, and stir often until cooled.

8-Once cooled, pour into an ice cream maker and churn according to the manufacturer’s instructions.

9-Transfer the churned ice cream to an airtight container and freeze for 30 minutes to 1 hour before serving.

1-Combine 3 cups heavy cream, 2 cups half-and-half, and 1 1/2 cups sugar in a medium saucepan over medium-low heat. Stir until the sugar dissolves, about 2-3 minutes.

2-Remove from heat. Add the vanilla bean if using, or the vanilla paste or extract.

3-Chill the mixture for 30 minutes.

4-Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

5-Transfer the churned ice cream to an airtight container and freeze for at least 1 to 4 hours to harden before serving.