Vanilla Bean Ice Cream

Making ice-cream is pretty much as easy as making custard. Grab a few pantry staples and follow these steps to whip up a classic vanilla flavour, then use the recipe as a base to create irresistible twists.

The ingredient of Vanilla Bean Ice Cream

• 375ml 1 1 2 cups milk
• 375ml 1 1 2 cups thickened cream
• 1 vanilla bean split lengthways
• 6 egg yolks
• 140g 2 3 cup caster sugar

The Instruction of vanilla bean ice cream

• chill a 1 25l 5 cup capacity metal loaf pan in the freezer place milk and cream in a saucepan scrape vanilla seeds into pan add vanilla bean bring to the boil set aside for 5 minutes to cool slightly remove the vanilla bean
• use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale and a ribbon trail forms when the whisk is lifted this traps air into the mixture giving the ice cream a light texture whisk in the cream mixture
• pour into a clean saucepan cook over low heat stirring constantly with a flat edged wooden spoon for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it
• transfer the mixture to a medium heatproof bowl cover the surface of the custard with plastic wrap to prevent a skin forming set aside for 30 minutes to cool place in the fridge for 2 hours to chill
• pour the custard into the chilled loaf pan cover with foil and place in the freezer for 6 hours or until its almost set use a metal spoon to roughly break up the ice cream transfer the ice cream to a large bowl
• use an electric beater to beat for 3 minutes or until smooth and pale this breaks up the ice crystals and gives the ice cream a smooth texture return to the loaf pan cover with foil and freeze for 4 hours or until firm

Nutritions of Vanilla Bean Ice Cream

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