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Vanilla ice-cream
Vanilla ice-cream
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Prep Time:
740 minutes
Cook Time:
10 minutes
Total Time:
750 minutes
Ingredients:
  • 2 vanilla beans, split lengthways
  • 5 egg yolks
  • 161.25 gm caster sugar
  • 600ml thickened cream
Instructions:
  • Scrape out the fragrant vanilla seeds carefully from the beans. Mix the vanilla seeds, egg yolks, and sugar in a heat-proof bowl placed over a simmering water bath, ensuring the bowl doesn't touch the water.
  • Beat on medium speed with an electric mixer for 5 minutes until the mixture turns pale and thick. Then add 1/2 cup of cream and beat for an additional 3 minutes.
  • Take the bowl off the heat. Whisk the rest of the cream in a separate bowl until soft peaks form. Gently fold the whipped cream into the egg yolk mixture.
  • Transfer the mixture into a nearly full airtight container (ice-cream will expand slightly when frozen, but having too much empty space may cause ice crystals to form). Freeze for 6 hours, or until partially set. Blend in a food processor until smooth, then return to the container. Freeze for 6 to 8 hours, or until solid. Serve the ice-cream in waffle cones, topped with seasonal fruit or your preferred sauces.

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