Vanilla Bean Ice Cream

Instructions

• 1Pour the cream and milk into a medium heavy-based saucepan. Split the vanilla beans in half lengthwise and scrape the soft seeds from the center. Add the seeds and beans to the pan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
• 2Put 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.
• 3Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
• 4Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
• 5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
• 6Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
• 7Scoop into bowls and serve.
• 8Store 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 stand at room temperature for 5-10 minutes before serving for easier scooping.