Vanilla Ice Cream
1 hour 30 mins
1 hour 45 mins
2 cups full cream milk
2 vanilla beans split
1 cup sugar
8 egg yolks
300 ml thickened cream
Heat the milk and vanilla in a heavy based saucepan over low heat. Remove from heat before boiling and cool to room temperature.
Put sugar and egg yolks in a bowl and whisk together until pale and thick, continue to whisk while gradually adding the milk mixture until incorporated (this step can also be done in a mix master).
Strain mixture into clean heavy based saucepan, place on low heat and stir consistently until mixture coats back of the spoon.
Place in the fridge for 1 hour.
While mixture is in the fridge, whip cream until soft peaks form, then fold the cream into the custard mixture.
Churn in ice cream machine, then freeze until ready to serve.
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