Test kitchen approved
vanilla bean ice-cream
makes 1.25L | prep 10 mins (+16 hours freezing, 35 mins cooLing & 2 hours chilling) | cooking 25 mins
375ml (1½ cups) milk
375ml (1½ cups) thickened cream
1 vanilla bean, split
6 egg yolks
140g (⅔ cup) caster sugar
Place removable bowl from an ice-cream maker in the freezer overnight (if necessary).
