Heat milk and cream over medium to under a boil. In a bowl, add egg yolks and sugar, then add 1-2 laddles of warm milk/cream base and blend together. Add blended cream mixture back to pot with rest of milk/cream and heat again on medium, stirring constantly, until custard thickens and holds a line on your spoon/spatula. Do not boil or your custard will curdle. Once thickened pull off heat, strain, and add vanilla, gum and Tamarind WONF. Cool base. Once cooled, run in ice cream maker according to manufacturers instructions. Chill 4 hours to overnight before serving.
Serving Suggestions: Enjoy frozen, sprinkle with cinnamon or crumbled Graham crackers.