About this recipe:This is a rich custard ice cream, flavoured with a whole vanilla bean. This is a basic recipe; purists will most definitely enjoy as it is, but you can also experiment with additions to create your own flavour.
1L (1 3/4 pints) double cream
300ml (1/2 pint) milk
1 vanilla bean, split and scraped
250g (9 oz) caster sugar, divided
10 egg yolks
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Method Prep:5min › Cook:20min › Extra time:2hr35min › Ready in:3hr
In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot and sprinkle with half the caster sugar. Allow to just come to the boil.
Meanwhile, whisk the egg yolks together with the remaining sugar in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
Strain custard and chill until cold. Once cold, pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.