• 16servings
  • 180minutes
  • 318calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsZinc, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1L (1 3/4 pints) double cream

  2. 300ml (1/2 pint) milk

  3. 1 vanilla bean, split and scraped

  4. 250g (9 oz) caster sugar, divided

  5. 10 egg yolks

Instructions Jump to Ingredients ↑

  1. In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot and sprinkle with half the caster sugar. Allow to just come to the boil.

  2. Meanwhile, whisk the egg yolks together with the remaining sugar in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.

  3. Strain custard and chill until cold. Once cold, pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.


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