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Vanilla bean ice-cream
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Prep Time:
550 minutes
Cook Time:
35 minutes
Total Time:
585 minutes
Ingredients:
  • 6 egg yolks
  • 125g caster sugar
  • 400ml milk
  • 1 vanilla bean, split
  • 300ml thick cream (48% fat content)
Instructions:
  • In a large mixing bowl, use an electric hand beater to whisk the egg yolks and sugar until thick and pale. In a saucepan, heat the milk with vanilla seeds and pod until scalding. Let it sit for 10 minutes to infuse, then remove the pod. Reheat the milk until scalding, then pour it over the egg mixture while beating. Transfer the mixture to a clean saucepan and cook over low heat until thick enough to coat the back of a wooden spoon, about 20 minutes. Stir constantly to avoid boiling.
  • Pour the custard into a bowl set over ice, stirring until cool. Cover with plastic wrap to prevent a skin from forming and chill in the fridge. Mix in the cream until well combined, transfer to a plastic container, cover, and freeze until edges are frozen (1 1/2-2 hours).
  • Take the ice-cream out of the freezer and use an electric hand beater to whip it until smooth. Return it to the freezer, repeating this process 2 to 3 times to keep the ice crystals at bay. Alternatively, follow the manufacturer's instructions to churn the mixture in an ice-cream machine.

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