Scald the milk and cream in a glass bowl in the microwave for about 4-5 minutes on high power.

Meanwhile whisk together the egg yolks and ½ cup sugar until the mixture is thickened and is a light lemon color.

Slowly pour in the scalded milk mixture stirring constantly. Cook until the custard coats the back of a wooden spoon, meaning that you can draw your finger across the spoon and see a definite path that your finger has left in the custard.

Remove from heat and add the vanilla extract. Chill completely in the refrigerator or in an ice bath.

Process the custard for about 25-30 minutes in an ice cream maker. Chill in the freeer for a couple of hours or more before serving.