5 egg yolks
1 cup sugar
2 cup heavy cream
2 cup whole milk
2 Tablespoons vanilla bean paste
Place egg yolks and sugar in a large bowl and whisk until mixture is pale yellow and thick. Set aside.
In a medium saucepan, heat the cream, milk, and vanilla bean paste, until it just simmers. Remove from heat, and allow to cool 5 minutes.
Gradually whisk warm but not hot cream mixture into the egg mixture, adding slowly and whisking constantly to prevent cooking the eggs. Return mixture to saucepan and cook gently, stirring constantly until mixture thickens slightly and coats the back of a spoon. Do not boil.
Strain mixture, cool to room temperature, then cover and refrigerate until completely cold.
Transfer to an ice cream maker and freeze according to manufacturer’s instructions.