Ultimate Homemade Vanilla Bean Ice Cream

Place your ice cream machine's canister in the freezer at least 24 hours before you plan to churn the ice cream to ensure it is completely frozen.

In a medium heavy-based saucepan, combine the double cream, milk, and half of the golden caster sugar. Split the vanilla pod lengthwise with a sharp knife, scrape out the seeds into the pan, and drop the pod pieces in as well.

Heat the mixture over low heat, stirring occasionally, until it just reaches a simmer (look for small bubbles at the edges). Remove from heat and let it sit for 30 minutes to allow the vanilla to infuse deeply.

In a separate bowl, combine the egg yolks with the remaining sugar. Use an electric hand mixer to beat the mixture for about 2 minutes until it is thick, pale, and falls in ribbons when the beaters are lifted.

Slowly pour about 125ml of the warm cream mixture into the egg yolks while whisking constantly to temper them. Return the remaining cream in the pan to a boil, then remove from heat and stir in the tempered egg mixture.