Pour the heavy cream into a medium sized saucepan. Place over medium low heat.
Take your vanilla beans and slice them down the middle all the way down the length. Spread it apart as best you can and scrape the inside with a knife. Take all that yummy goodness and put it in the saucepan of heavy cream. Repeat with second bean, and toss both the beans in the saucepan too.
Now let the cream heat up until it starts to bubble all around the outside edge of the saucepan. Do not let it reach full boil. You just want that slight bubbling.
Take it off the heat and drop in the sugar. Stir until it dissolves.
Now allow it to cool down.
Place in the fridge overnight, (you can do it for a shorter time but the vanilla taste will be more subtle) covered.
Remove from the fridge and pull out the large pieces of beans.
Pop in your ice cream maker and allow to spin for 10 to 15 minutes. This is a steeped cream base so it will not double up like some ice cream bases. It yields less but is far more creamy.
Pop the ice cream attachment in the freezer overnight, you could do it for less time but it will not be as firm.
Remove from freezer when ready to serve.
Since this is a creamy base it tends to melt quicker so keep that in mind when scooping.
Serve solo or with berries.