Makes 1 litre
1 vanilla bean
1 cup milk
2 cups pure cream
4 egg yolks (59g each)
¼ cup caster sugar
½ cup sweetened
Split vanilla bean and place in a saucepan with milk and cream. Heat over a medium heat for 5 minutes or until it just comes to the boil. Remove from heat. Set aside for 20 minutes. Scrape vanilla bean and return seeds to mixture, discard pod.
Beat egg yolks and sugar
in a small bowl with electric beaters until thick and pale. Add condensed milk and pinch salt. Beat until combined. Gradually stir warm milk into egg mixture. Transfer to a large, heatproof metal bowl. Place the bowl over a saucepan of simmering water. (Make sure bowl doesn’t touch the water, as this will cook the custard too quickly.)
Cook, stirring constantly, for 8-10 minutes or until the custard coats the back of a spoon. Pour into a bowl and cover tightly with cling film, to avoid skin forming. Bring to room temperature.
Transfer to the fridge for 2 hours or until cold. Churn in an ice-cream machine following manufacture’s instructions.
Spoon into 1 litre container. Freeze at least 3 hours or overnight until firm. You can either serve on its own in cones or use as a base for the other recipes on these pages.