Use a sharp paring knife to split each vanilla bean lengthwise, then scrape out the tiny black seeds with the back of the knife. Place the seeds and pods in a bowl for infusing.
Combine the heavy cream, whole milk, and vanilla bean pods in a saucepan. Warm over low heat, stirring occasionally, until the mixture is just hot and starts to steam—avoid boiling.
In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until smooth and slightly pale.
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. Keep the heat low and cook, stirring constantly, until the custard thickens slightly and coats the back of a spoon—about 5-7 minutes.
Remove the saucepan from heat, discard the vanilla pods, and pour the custard through a fine-mesh strainer into a clean bowl. Set the bowl in an ice bath and stir until cooled to room temperature.
Once cooled, cover the bowl and refrigerate for at least 4 hours or overnight to fully chill and develop flavor.
Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, until it reaches a thick, creamy consistency—about 20-25 minutes.
Transfer the soft ice cream into an airtight container, smoothing the surface with a spatula. Cover tightly and freeze for at least 4 hours until firm.
Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly, then scoop into bowls or cones and enjoy the rich, velvety vanilla flavor.
