In a medium-sized pot, combine your whole milk, heavy cream and 1 cup of the sugar. Whisk until the sugar is dissolved (around 2 minutes).

Add in your sweet peas. Stir for 2-3 minutes until foam from whisking subsides slightly.

Heat the cream mixture and sweet peas until the mixture is steaming. Cover with a lid and remove from heat. Let sit for 1 hour.

Once the mixture has soaked for 1 hour, add the ingredients to your food processor or blender and reduce to liquid. Note: You still want the liquid to be hot at this point!

Once the pea & cream mixture is pureed, add it back to your pot and start to reheat over medium heat.

In a small bowl, whisk together your egg yolks and remaining 1/2 cup of sugar until the mixture is smooth and a pale yellow color.

Once your cream mixture is steaming light, begin to temper your egg yolks. To temper your yolks, add your cream mixture to the yolks 1 tbsp. at a time while continuously whisking your yolks.

Continue to do this until you've added ~1 total cup of the cream mixture. Pour the yolks into the pot and continue to heat over medium-low heat.

Cook the mixture for around 15 minutes or until the mixture coats the back of a wooden spoon. You can tell it's done when you run your finger across the spoon and the line remains clearly!

Pour the mixture through a mesh strainer into a medium-sized bowl and mix in the vanilla. Let sit at room temperature for 1 hour and then cover with plastic wrap and chill for at least 3-4 hours (or overnight).

Once chilled, pour the mixture into your Ice Cream Maker and freeze according to manufacturer instructions. It is a softer ice cream so I recommend placing it in the freezer to set up, but you can serve immediately if you're just craving it!