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The Mistress’ Own Vanilla Bean Ice Cream
Makes approximately 600g/1.3kg

5/10 extra large or jumbo egg yolks (61–68g eggs)
110g/220g caster sugar
500g/1000g thin pure cream — see tip
1/2 vanilla pod/s, split and scraped

Put the cream and vanilla pods into a large microwave safe bowl and microwave on high for 6/12 minutes. In the mean time, whisk the egg yolks and sugar together. Immediately the cream has finished, whisk it into the egg yolk/sugar, return it to the microwave safe bowl and microwave it on medium low for 30 seconds/1 minute. Whisk and allow to stand for a few minutes to further infuse the vanilla beans, strain, chill and churn.

tip — if you can’t find rich thin cream (48%) use 50:50 rich pure cream and organic/biodynamic full cream milk (Paris Creek full cream milk thickened cream milk and King island cream are perfect.