Heat the half-and-half and two cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture.

Turn off heat when mixture this is completely heated.

Beat egg yolks by hand or with an electric mixer. Do so until yolks are pale yellow and slightly thick.

Temper the egg yolks by slowly drizzling into the one-and-a-half cups of hot half-and-half mixture, being sure to consistently whisk.

Pour this new mixture into the pan containing the rest of the half-and-half mixture.

Cook over low to medium-low heat until very thick; stir often.

Drain custard and pour into a bowl with the heavy cream. Stir to combine.

Chill mixture completely and freeze in an ice cream maker until thick.

Place container in freezer to harden for at least 8 hours.