Enjoy this light, creamy homemade ice cream with a strong shot of espresso on the side.
Scrape seeds from vanilla beans and set aside.
In a large saucepan, bring milk, cream, vanilla bean seeds, and vanilla beans to a boil. Set aside.
In a stand mixer, beat together egg yolks, eggs, and sugar until stiff peaks form.
Combine egg mixture with milk and cream mixture in a large bowl. Form a double boiler by placing bowl over a water bath in a large saucepan and stir constantly for approx. 5 – 7 min. until mixture thickens and coats back of spatula. Then, place in fridge and allow to cool for approx. 30 – 35 min.
Remove mixture from fridge. Turn on ice cream maker and pour mixture in slowly. Mix for approx. 15 – 20 min. Transfer to bowls for serving. Enjoy!