In a medium saucepan over low-medium heat add the whole milk, cream, vanilla bean pods, and vanilla bean. Let cook for a couple of minutes to warm it up - do not boil the milk.
In a medium bowl whisk together the egg yolks and sugar for 2-3 minutes, the mixture should lighten in color a lot. Make sure to scrape the sides of the bowl.
Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. This is tempering the eggs to prevent them from scrambling right away. Then add all of the milk slowly and whisk to combine.
Then pour into an air-tight container, place plastic wrap on top, and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days.