Heat milk and cream in a large sauce pan. Once you get a simmer, throw your garlic in and remove from heat.

Now grate your cheese and slowly, whisk in your cheese

Separate your yolks from your whites. You'll use your egg yolks (save your whites to the side for a quick dessert like a sweet meringue)

Once tempered, SLOWLY stir in your egg mixture back to your cream mixture and place on very low heat. Stir continuously until you get a simmer. Salt and pepper to taste. Remove from heat so it'll thicken.