Heat the cream, milk, and sugar in a saucepan, stirring until the sugar is dissolved and the mixture is hot

In a separate bowl, whisk the egg yolks. While whisking the eggs, add ~1 cup of the hot mixture to the eggs, mixing well in the bowl

Stir the cream mixture and gradually add the egg yolk mixture to it. Cook over medium heat until the temperature reaches 175 F. Do not let the mixture boil.

Pour into a glass container, cover and cool in the refrigerator for ~4 hours

Pour into the ice cream maker and churn the ice cream. Let the ice cream freeze for ~4 hours for optimal consistency