Vanilla bean ice-cream

  • 25 mins cooking
  • Serves 4
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Vanilla bean ice-cream
  • 1 vanilla bean
  • 1 cup (250ml) milk
  • 300 millilitre thickened cream
  • 4 egg yolks
  • 1/3 cup (75g) caster sugar


Vanilla bean ice-cream
  • 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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