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Vanilla bean ice cream
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create homemade vanilla ice cream with pantry basics; customize with endless flavors.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 375ml (1 1/2 cups) thickened cream
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 140g (2/3 cup) caster sugar
Instructions:
  • Place the 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan, combine the milk and cream. Scrape in the vanilla seeds and add the vanilla bean. Bring the mixture to a boil, then let it sit for 5 minutes to cool slightly. Remove the vanilla bean from the pan.
  • Whisk egg yolks and sugar until thick and pale with a balloon whisk until a ribbon trail forms, trapping air for a light texture. Incorporate the cream mixture.
  • Transfer the mixture into a spotless saucepan. Cook on low heat, continuously stirring with a flat-edged wooden spoon for 20 minutes, or until the custard coats the back of the spoon and leaves a trail when swiped with your finger.
  • Pour the mixture into a medium heatproof bowl. Cover the custard with plastic wrap to keep it smooth. Let it cool for 30 minutes, then refrigerate for 2 hours to chill.
  • Transfer the chilled custard into the loaf pan. Cover with foil and place in the freezer for 6 hours or until nearly set. Using a metal spoon, loosely break up the ice-cream before transferring it to a large bowl.
  • Beat with an electric beater until smooth and pale, for about 3 minutes. This will help create a creamy texture by breaking up the ice crystals. Transfer the mixture back to the loaf pan, cover with foil, and freeze for about 4 hours until firm.

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