3 cups (750ml) thickened cream
1 cup (250ml) milk
1 vanilla bean, split
8 Coles Brand Australian free range egg yolks
1 cup (220g) caster sugar
Step 1Combine the cream and milk in a medium saucepan. Use a small, sharp knife to scrape the vanilla seeds from the bean. Add the vanilla seeds and bean to the cream mixture. Bring to a simmer over medium heat (do not boil).
Step 2Meanwhile, use an electric mixer to whisk the egg yolks and sugar in a bowl until thick and pale.
Step 3Gradually add the hot cream mixture to the egg mixture in a thin, steady stream, whisking constantly until combined. Return the mixture to the pan and place over low heat. Cook, stirring with a wooden spoon, for 6-8 mins or until the custard thickens and coats the back of the spoon (alternatively, stir until the custard reaches 80°C on a sugar thermometer). Be careful not to overheat or the custard will split.
Step 4Strain the custard mixture through a fine sieve into a shallow metal container. Cover with foil and place in the freezer for 6 hours or until firm.
Step 5Use a metal spoon to coarsely break up the ice-cream. Quickly transfer the ice-cream to a food processor and process until smooth. Return to the metal container or place in a serving container. Cover with foil and place in the freezer for a further 4-6 hours or until firm.
- Low carb
- Low kilojoule
- Lower gi
All nutrition values are per serve
Makes about 1.5L (6 cups). Nutritional value is per 1/4 cup.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles