Preparation: 40 minutes (+ 4 hours chilling, + overnight freezing)
300ml whipping cream
150g caster sugar
- Pour the cream and milk into a saucepan. Cut the vanilla bean lengthwise, scrape the seeds out and add both the seeds and the bean to the milk mixture. Cook over a medium heat, bring to a simmering point and set aside for 10 minutes to cool.
- In a large bowl, whisk the yolks with sugar until pale and fluffy. Remove the vanilla bean from the saucepan, pour the milk mixture over the yolks and stir to combine. Return back into the saucepan and cook over a low/medium heat for approximately 10-15 minutes, stirring constantly, until slightly thickened and coats the back of a wooden spoon. Set aside to cool to room temperature.
- Pour the cooled mixture into a small container and freeze. When the edges firm slightly, transfer into a bowl and whisk to aerate the ice cream. Return to the container and freeze. Repeat the process twice and freeze overnight.