In a medium saucepan, combine whole milk, heavy cream, and half of the sugar. Heat over medium heat until just below boiling.

Prepare the Base

In a bowl, whisk together egg yolks and the remaining sugar until pale and creamy.

Whisk Egg Yolks

Slowly pour the hot milk mixture into the egg yolks while whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat, stir in vanilla extract and a pinch of salt. Let it cool to room temperature.

Cover and refrigerate the mixture for at least 4 hours or overnight.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

Transfer to a lidded container and freeze for at least 2-4 hours before serving.