You will love this simple vanilla ice-cream made at home.
- 2 egg yolks
- 75g caster sugar
- 250ml milk
- 300ml thickened cream
- 1 vanilla bean
- Beat with eletric hand mixer egg yolks and sugar in a medium bowl until light and fluffy.
- Combine milk and cram in a medium saucepan. Split vanilla bean in half lengthways, scrape seeds from bean using a knife. Add bean and seeds to the pan and bring the mixture almond to a boil.
- Remove milk mixture from heat, discard vanilla bean. Whisking constantly, gradually pour milk mixture into egg mixture. Return to the same saucepan, cook over low heat, stirring constantly, until mixture begins to thicken and coats the back of a spoon.
- Return the mixture to same medium bowl and cover the surface with cling film, freeze about 4 hours or until ice-cream is firm.
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