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Recipe

Vanilla bean ice-cream

Velvety smooth and rich vanilla bean ice-cream is perfect on its own or as an accompaniment to any dessert. There is nothing quite like a scoop of homemade rich and creamy ice cream.

Sep 29, 2012 2:00pm
  • 10 mins cooking
  • Makes 1 Litre
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Ingredients

Vanilla bean ice-cream
  • 1 3/4杯milk
  • 300 millilitre carton thickened cream
  • 1 teaspoon vanilla bean paste
  • 6 egg-yolks
  • 3/4 cup caster sugar

Method

Vanilla bean ice-cream
  • 1
    In a medium saucepan, combine milk, cream and vanilla. Bring to boil. Remove from heat.
  • 2
    In a medium bowl, using an electric beater, whisk together egg-yolks with sugar until thick and pale. Gradually beat in milk mixture until smooth.
  • 3
    Return mixture to clean saucepan. Stir over low heat for 8-10 minutes until custard thickens and coats the back of a spoon.
  • 4
    Cover surface of custard with plastic wrap to prevent "skin" from forming. Cool to room temperature then chill until cold.
  • 5
    Pour custard into an ice-cream maker. Churn, according to manufacturer's instructions. Pour into a loaf pan. Cover with foil and freeze.

Notes

If you don't have an ice-cream maker, pour chilled custard into a loaf pan. Cover with foil and freeze until a 2cm rim has formed around the edge. Transfer to a chilled bowl and beat with an electric beater (or use a food processor) until all ice particles have broken up. Return to pan and freeze until firm.

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