In a sauce pan, heat sugar and milk/cream combo until hot but not boiling.

In a separate small bowl beat egg yolks. Add in about 1 cup of hot milk mixture to egg yolks and combine well. Stir in egg yolk mixture into sauce pan and continue heating on medium heat storing constantly for about 8 minutes until custard coats back of the spoon. Careful not to let it boil. Strain custard into a bowl and let cool before using in ice cream maker.