Source: Coles November Magazine - Page 54
3 cups (750ml) thickened cream
1 cup (250ml) milk
1 vanilla bean, split
8 Coles Brand Australian free range egg yolks
1 cup (220g) caster sugar
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Combine the cream and milk in a medium saucepan. Use a small, sharp knife to scrape the vanilla seeds from the bean. Add the vanilla seeds and bean to the cream mixture. Bring to a simmer over medium heat (do not boil).
Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale.
Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the pan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 mins or until the custard thickens and coats the back of the spoon (alternatively, stir until the custard reaches 80°C on a sugar thermometer). Be careful not to overheat or the custard will split.
Strain the custard mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for 6 hours or until firm.
Use a metal spoon to coarsely break up the ice-cream. Quickly transfer the ice-cream to a food processor and process until smooth. Return to the metal container or place in a serving container. Cover with foil and place in the freezer for a further 4-6 hours or until firm.
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