1.Split vanilla bean lengthways; scrape seeds into medium saucepan. Add vanilla pod, milk, cream and 50g (1½ ounces) of the chocolate; bring to the boil.
2.Meanwhile, whisk egg yolks and sugar in medium bowl until thick and creamy; gradually whisk into hot milk mixture. Stir custard over low heat, without boiling, until thickened slightly. Cover surface of custard with plastic wrap; cool 20 minutes.
3.Strain custard into shallow container, such as an aluminium slab cake pan, cover with foil; freeze until almost firm.
4.Place ice-cream in large bowl, chop coarsely; beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.
5.Meanwhile, place cranberries and brandy in small bowl; stand 15 minutes.
6.Stir cranberry mixture and nuts into ice-cream. Spoon ice cream into eight ¾ cup (180ml) moulds. Cover; freeze 3 hours or until firm.
7.Stir remaining chocolate and oil in small saucepan over low heat until smooth.
8.Dip each mould, one at a time, into a bowl of hot water for about one second. Turn ice-creams onto serving plates; top with warm chocolate mixture.
It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe.Note