Vanilla Bean Ice Cream

Instructions

• 1

  Pour the cream and milk into a medium heavy-based saucepan. Split the vanilla beans in half lengthwise and scrape the soft seeds from the centre. Add the seeds and beans to the saucepan. Stir over medium heat for 6-8 minutes, or until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.

• 2

  Place the egg yolks and sugar in a large heatproof bowl. Whisk until pale and creamy. Remove the vanilla beans from the hot cream mixture. Pour ½ cup (120ml) of the hot cream mixture over the eggs and sugar and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.

• 3

  Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, or until the custard has thickened and coats the back of the wooden spoon, do not boil.

• 4

  Strain the custard into a heatproof bowl and cover the surface directly with cling film to prevent a skin from forming. Refrigerate for 4 hours, or until chilled.

• 5

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 6

  Once the ice cream is frozen, transfer to a freezer-safe container, just large enough to hold the ice cream. Freeze for 6 hours, or overnight for firmer ice cream.

• 7

  Scoop into bowls and serve.

• 8

  Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and leave at room temperature for 5-10 minutes before serving for easier scooping.