Boil the milk, heavy cream, halved vanilla beans, and half of the granulated sugar.
Cream the eggs with the rest of the granulated sugar in a metal mixing bowl.
Remove the vanilla bean from the milk and scrape any remaining pulp into it.
Boil the vanilla milk once more and then stir in to the eggs, stirring constantly.
Stir in a double boiler, until the mixture begins to thicken.
Sieve and then beat until cool.
Place the cooled cream in the ice cream machine or freeze in a shallow pan, stirring occasionally.
