Recipe: Vanilla-bean ice cream
- 300ml thickened cream
- 300ml milk
- 2 vanilla beans, split lengthways
- 5 large (70g) free-range egg yolks
- 3/4 cup (165g) caster sugar
- Place cream, milk and vanilla beans in a saucepan over medium heat. Heat for 4-5 minutes until just below boiling point, then remove from heat and leave to infuse for 20 minutes.
- Discard any skin that’s formed on the surface, then remove beans and scrape the seeds into the cream mixture. Place yolks, sugar and a pinch of salt in a bowl.
- Using electric beaters, beat for about 3 minutes until thick and pale. Gradually beat in cream mixture, then place in a clean pan over low heat.
- Cook, stirring constantly with a wooden spoon, for 10 minutes or until you have a custard thick enough to coat the back of the spoon.
- Pour into a bowl and cover the surface with plastic wrap to prevent a skin forming. Leave to cool for about 1 hour, then chill for at least 2 hours in the fridge.
- Pour mixture into a shallow container and freeze for 2 hours or until frozen at edges. Remove and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.
- Alternatively, churn in an ice-cream machine to manufacturer’s instructions until thick but soft enough to spoon into a container.
- Transfer to a 1L plastic container. Freeze for at least 3 hours or until firm enough to scoop.
Number of servings (yield): 4
Meal type: dessert
Culinary tradition: USA (General)