Per serve: Energy 599kj/143cal (7%), Protein: 2g (4%), Fat: 12g (17%), Sat fat: 7g (29%), Carbs: 7g (2%), Sugars: 7g (8%), Sodium: 14mg (1%).
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the cream and milk in a large saucepan. Add the vanilla seeds and bean and place over medium heat. Bring to a simmer. Remove from heat. Carefully remove the vanilla bean and discard.
Step 2
Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
Step 3
Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
Step 4
Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until the custard reaches 80°C on a sugar thermometer.) Set aside to cool.
Step 5
Strain custard mixture through a fine sieve into a shallow metal container. Discard the solids. Cover with foil. Place in the freezer for 6 hours or until firm.
Step 6
Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container and cover with foil. Place in the freezer for 3 hours or until firm.
Creamy and sweet, this no-churn vanilla ice cream is the ultimate treat. Even better, it's a cinch to make.
Method
Step 1
Combine the cream and milk in a large saucepan. Add the vanilla seeds and bean and place over medium heat. Bring to a simmer. Remove from heat. Carefully remove the vanilla bean and discard.
Step 2
Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
Step 3
Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
Step 4
Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until the custard reaches 80°C on a sugar thermometer.) Set aside to cool.
Step 5
Strain custard mixture through a fine sieve into a shallow metal container. Discard the solids. Cover with foil. Place in the freezer for 6 hours or until firm.
Step 6
Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container and cover with foil. Place in the freezer for 3 hours or until firm.
