In a medium saucepan, combine milk, cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it simmers. Remove from heat when bubbles form around the edges.
In a separate bowl, whisk together egg yolks and the remaining sugar until pale and slightly thickened.
Slowly pour the heated cream mixture into the bowl with the egg yolks, whisking continuously to prevent curdling.
Return the mixture to the saucepan over medium heat. Add vanilla bean seeds or extract and swirl until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
Once thickened, remove from heat and strain the custard through a fine-mesh sieve into a clean dish to remove any vanilla bean residue.
Allow the custard to cool to room temperature, then cover it with plastic wrap touching the surface to prevent a skin from forming. Refrigerate for at least four hours, preferably overnight, to meld flavors and chill completely.
Once chilled, churn the custard in an ice cream machine according to the manufacturer’s instructions until smooth and creamy.
Serve immediately for a softer texture or transfer to a freezer-safe container and freeze for a firmer consistency.
Delight in the velvety smoothness of this homemade vanilla indulgence by scooping it into bowls or cones. Elevate the experience with your favorite toppings like whipped cream, chocolate sauce, or fresh berries for an extra touch of opulence. Enjoy!
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