Add the heavy cream and whole milk to a saucepan over medium-low heat.

Stir in the vanilla bean paste and heat gently until the mixture is warm and lightly simmering. Do not boil.

In a separate bowl, whisk together the sugar and egg yolks until smooth and pale in color.

Slowly pour a little of the warm cream mixture into the egg yolks while whisking continuously. This helps temper the eggs so they don’t scramble.

Continue gradually adding the warm cream mixture until fully combined.

Pour the mixture back into the saucepan and cook gently over low heat, stirring constantly until the custard slightly thickens and coats the back of a spoon.

Transfer the ice cream base to the refrigerator and chill overnight until completely cold. This step is important because it helps create that creamy, smooth ice cream texture once churned.

Add the chilled mixture to your KitchenAid stand mixer ice cream attachment and churn for about 20 to 30 minutes or until the ice cream reaches your desired soft-serve consistency.

Transfer the churned ice cream into a freezer-safe container and freeze overnight again until firm.

Serve scooped into bowls, cones, or between one-day-old chocolate chip cookies for homemade ice cream sandwiches.