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1. To make ice cream: In a 2-quart saucepan over medium heat, bring heavy cream, milk, and vanilla beans to a boil. Reduce to a simmer and cook 5 minutes. Remove vanilla beans to a cutting board.
2. Meanwhile, in a medium bowl, whisk together egg yolks and sugar until sugar dissolves. Gradually whisk in about half of warm cream mixture; return to saucepan. Cook over low heat 8 to 10 minutes, stirring constantly with a heat-proof spatula until mixture thickens and coats back of spoon; strain into a large bowl. Scrape seeds from vanilla beans and stir into bowl. Cover with plastic and refrigerate until chilled, about 3 hours.
3. Freeze mixture according to ...