Best Vanilla Frozen Custard

Based on the recipe  found here. 

BEST VANILLA FROZEN CUSTARD

1-1/2 c. half-and-half
1-1/2 c. heavy cream
1 tsp. vanilla
2 large eggs
3 large egg yolks
3/4 c. sugar

1. Combine half-and-half with cream in a heavy saucepan. Bring to a low boil and simmer for 30 minutes, stirring occasionally.

Stir eggs, egg yolks and sugar in a medium bowl with a hand mixer for 1-1/2 to 2 minutes until mixture is thick, smooth, and pale yellow in color. You can use a whisk but it is tiring.

Slowly pour 1 cup of the cream mixture into the eggs while whisking constantly. When thoroughly combined, pour egg mixture into cream mixture in pan. Cook over medium-low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon.

Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard and put in fridge to chill completely (at least one hour). After custard is completely chilled, use ice cream freezer manufacturer's instructions to freeze the custard.