
Indulge in the rich, velvety texture of this classic homemade vanilla bean ice cream. Infused with real vanilla seeds and a silky egg-yolk custard base, it's the perfect treat for any occasion.
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.
Return the saucepan to low heat. Cook for 8-10 minutes, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil, or the eggs will curdle.
Strain the custard into a heatproof bowl. Place this bowl into a larger container filled with iced water for 20 minutes to cool, stirring occasionally. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
Remove the vanilla pod pieces. Start your ice cream machine and slowly pour in the cold custard. Churn for 10-30 minutes according to the manufacturer's instructions. Transfer to a container and freeze for at least 3 hours before serving.
For the smoothest texture, ensure the custard is thoroughly chilled before churning. If you don't have an ice cream machine, you can whip the cream separately and fold it into the cold custard base before freezing, stirring the mixture every hour to break up ice crystals.



