Combine milk and cream in a saucepan.
Bring to boil over a medium heat.
Reduce heat to low; simmer 30 minutes ; stirring occasionally
In another bowl, combine eggs, egg yolks, and sugar.
Stir until thick and pale yellow (about 2 minutes).
Pour out about 1 cup of the hot cream mixture and add to egg mixture slowly while stirring constantly.
When combined, pour the egg mixture back into the saucepan and stir.
Cook, stirring constantly, over medium heat until the mixture is thick enough to coat the back of a spoon.
Transfer to a glass bowl ; cover with plastic wrap directly on top of the custard.
Chill completely (at least 3-4 hours)
Pour chilled custard into the ice cream maker and mix until your desired consistency is achieved.
Serve fresh (it'll be super soft!) or store in a freezer bowl for at least 25-30 minutes before serving.