Quick & Easy

Vanilla bean ice-cream

I scream, you scream... we all scream for ice-cream.
vanilla bean ice-cream

No matter what age, everyone loves ice-cream. It’s refreshing on a hot summer’s day, and the perfect accompaniment to almost every dessert and the number one companion for any and all break ups and heartaches.

If you’ve never tried homemade ice-cream, then you are in for a real treat. Creamy, custard-like and richer than store-bought. And once you’ve mastered the basics you can mix it up with the addition of any of your favourite flavours.

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1.Split vanilla bean lengthways; scrape out seeds into medium saucepan. Add pods, milk and cream; bring to the boil.
2.Meanwhile, whisk egg yolks and sugar in medium bowl until creamy; gradually whisk into hot milk mixture. Stir over low heat, without boiling, until mixture thickens slightly.
3.Strain mixture into medium heatproof bowl; discard pods. Cover surface of custard with plastic wrap; refrigerate about 1 hour or until cold.
4.Pour custard into ice-cream maker, churn according to manufacturer’s instructions (or place custard in shallow container, such as an aluminium slab cake pan, cover with foil; freeze until almost firm). Place ice-cream in large bowl, chop coarsely then beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.

Make sure you have plenty of this superb ice-cream ­- one bowl is never enough.


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