Combine the vanilla and 2 milks in a saucepan and bring to a simmer over medium-high heat, stirring occasionally. In a separate bowl, beat the eggs together for a minute or two, add sugar and continue mixing for another minute until eggs and sugar are completely combined. Gradually whisk half of the milk mixture into eggs. Pour the egg-milk mixture back into the saucepan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes. You may wish to pour the cooked egg mixture through a sieve to remove any cooked egg chunks. To quickly cool the ice cream base, set the bowl of custard in an ice bath and stir til chilled. Cover and refrigerate until cold, at least 1 hour; ice cream base can be refrigerated up to 2 days ahead. Add ice cream base to the ice cream maker and process according to your machine’s instructions.