Pour the cream into a medium saucepan, and add 1 cup of sugar to the pan.

Turn this mixture on low heat -- very low.  Add the vanilla beans, split open and caviar scraped out if you want.  Let it cook for 5 minutes or so.

In the measuring cup you used for the cream (to save on dishes!), put 6 egg yolks.  Use the whites for a different project (I used 2 for marshmallow cream and 4 for my gluten-free white cake).  Add the remaining 1/4 cup of sugar to this.  Whip this mixture until frothy and lightened in color.

The cream mixture should be very warm now, and the sugar should be dissolved.  Pour a small amount of the cream into the eggs while whisking to "temper" the mixture (raise the temperature slowly so you don't cook the eggs).

Whip the mixture until it's warmed up, then pour the warm cream-egg mixture back into the pot of cream.

Allow this mixture to cook over low heat, stirring occasionally, until it's thick and coats the back of a spoon.  Remove from heat, cool it, and place it in the fridge overnight or until it reaches 40ºF.  I kept my vanilla beans in it the whole time, removing them before churning.

Once the mixture is cool, remove the vanilla beans (or add 2 tsp. vanilla extract at this point if you prefer to use that).  Pour into an ice cream maker and freeze for about 30 minutes.  If you do not have an ice cream maker, you can use a mixer to whip the cream at this point.

Once the ice cream is churned or whipped, transfer it to a glass dish and freeze it for a few hours to harden.  Remove from the freezer for 10 - 15 minutes before serving it.