Pour the heavy cream into a small cooking pot and heat it, until it starts steaming. Do not let it come to a boil. Slit open the vanilla beans, scrape the insides into the heavy cream, and add the empty pods as well. Let the cream infuse like this for 10 minutes.Put it aside to cool. If you use vanilla paste, skip this step.
Separate the eggs and put the yolks in a bowl. Whisk the egg yolks until light and fluffy – approximately 2 mins with a hand mixer.
Whisk in ¾ cup powdered sugar a 1/4 at a time until completely blended.
Take the vanilla beans out of the cooled heavy cream. Whisk in the cream and 1 cup whole milk. ( If using vanilla paste, add it now)
Transfer the ice cream mixture into an ice cream maker and follow the manufacturers instructions and churn the ice cream. If you are adding any mix-ins, now is the time to do it.
When the ice cream is done it should be doubled in volume. Transfer to a freezer safe container and freeze for at least 6 hours.