Combine milk and cream in a medium saucepan.
Add your vanilla bean paste.
Bring the mixture to a slow boil over medium heat, reduce to low, and simmer for 30 minutes, stirring occasionally.
Combine eggs, egg yolks, and sugar in a medium bowl.
Mix with a hand mixer on medium, beat until mixture is thick, smooth, and pale yellow (about 1-2 minutes).
Add about 1 C. hot cream mixture to egg mixture slowly and beating constantly.
When thoroughly combined, pour egg mixture back into the saucepan and stir to combine.
Cook, stirring constantly until the mixture is thick enough to coat the back of a spoon.
Transfer to bowl, cover with a plastic sheet, and chill completely.
In the last 5 minutes of chilling, add your chopped Krispy Kreme doughnuts and put it back in the fridge.
Turn your ice cream machine on, pour the chilled custard into the freezer bowl and let mix until thickened, 25-30 minutes.