Makes approximately 1 litre
INGREDIENTS
2 Cups Bulla Dollop Thick Cream
1 Cup Milk
1 Vanilla Bean, split and seeds scraped
OR 1 Tsp vanilla extract
5 egg yolks
½ Cup Caster Sugar
METHOD
1. Place Cream, Milk and Vanilla Bean and Seeds into a medium heavy-based saucepan. Heat until mixture just starts to simmer.
2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Remove vanilla bean from cream mixture and slowly whisk cream into the egg mixture.
3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon (see tips for better ice cream making).
4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
5. Pour into ice cream bowl. Set ice cream maker to desired setting and churn.
6. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.
